by Caroline
A pretty common weekend dinner for us is homemade sushi and lately I’ve purposefully prepped enough of the ingredients that I can make a sushi salad for lunch the next day.
Our garden is producing a lot of arugula and mustard greens right now, so I picked a plateful, topped it with a scoop of sushi rice, then added chopped roasted sweet potato, fried tofu, and pickled vegetables. A sprinkle of peanuts (garbage salad-style) or sesame seeds adds some extra protein and crunch, then I dressed it with a sesame-soy vinaigrette. Delicious!
Sesame-Soy Vinaigrette
1/4 cup tamari soy sauce
1/4 cup rice vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1/2 cup light sesame oil
Salt and pepper to taste
lisa
May 27, 2011 @ 10:58 am
Love this idea. Much easier than rolling (at least for us!) and we can do a decomposed version for the food-not-touching each other crowd.
Libby
May 27, 2011 @ 3:47 pm
Oh, yum! I can imagine this going over pretty well for dinner here, too.