Sushi Salad

Ingredients

• Rice Bowl
• 2 cups (300 g) frozen shelled edamame beans
• 4 cups (740 g) cooked brown rice
• 4 Persian cucumbers, sliced into rounds
• 3 avocados, peeled and sliced
• 2 handfuls baby spinach leaves
• 1 splash extra-virgin olive oil
• 1 tablespoon sesame seeds (white, black, or both), toasted
• 4 nori seaweed sheets, toasted and cut into thin strips
• 1 pinch sea salt
• 1 pinch black pepper
• Sesame-Miso Dressing
• 3 tablespoons miso paste
• 1 tablespoon toasted sesame oil
• 1 tablespoon mirin
• 1 teaspoon sugar
• 1 teaspoon sesame seeds (white, black, or both), toasted