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