Deconstructed Sushi Salad

Name: Deconstructed Sushi Salad
Ingredients: 1 tablespoon (5g) wakame seaweed; 1/4 cup brown rice, rinsed; 11/2 tablespoon of rice wine vinegar; 2 teaspoons Natvia; 1/2 teaspoon salt; 150g firm tofu, diced; 1 small cucumber, de-seeded and diced; 1/2 cup (60g) carrot, grated; 3 radish, finely sliced and cut in quarters; 1/2 avocado, diced; 1 tablespoon (20g) pickled ginger; 1 spring onion, chopped finely; 2 teaspoons sesame seeds, toasted; 1 sheet of nori seaweed, thinly sliced; Dressing:; 1-11/2 teaspoons wasabi paste; 1 tablespoon water; 1 tablespoon soy sauce (tamari for gluten free)

18 ingredients

6 steps

Ingredients

1 tablespoon (5g) wakame seaweed
1/4 cup brown rice, rinsed
11/2 tablespoon of rice wine vinegar
2 teaspoons Natvia
1/2 teaspoon salt
150g firm tofu, diced
1 small cucumber, de-seeded and diced
1/2 cup (60g) carrot, grated
3 radish, finely sliced and cut in quarters
1/2 avocado, diced
1 tablespoon (20g) pickled ginger
1 spring onion, chopped finely
2 teaspoons sesame seeds, toasted
1 sheet of nori seaweed, thinly sliced
Dressing:
1-11/2 teaspoons wasabi paste
1 tablespoon water
1 tablespoon soy sauce (tamari for gluten free)

Directions

1

To make the dressing mix together ingredients and set aside.
2

Soak wakame in luke warm water for 10 minutes, drain and blanch in hot water, then refresh in cold water to improve the colour. Dry in a clean tea towel or paper towel, then chop.
3

Cook rice to your liking
4

Heat vinegar, Natvia and salt in a small saucepan until sugar is dissolved and pour over rice. Stir through, then set aside to cool.
5

Dice tofu into 2cm pieces, spray with oil and grill in a fry pan or sandwich toaster until golden.
6

Toss rice with wakame, tofu, cucumber, carrot, radish, avocado, ginger, spring onion, dressing and top with sesame seeds and nori strips to serve.