I’ve always been a fan of grainy salads, and this brown rice salad made with shrimp and avocado is reminiscent of my favorite sushi rolls, that I can get away with eating with a fork. When we’re on the west coast, I make this with steamed fresh crab, and add a big spoonful of mayo to the dressing to make it creamy – California roll-style.
Deconstructed Sushi Roll Salad
To make this dish vegetarian or vegan, substitute cubed tofu for the shrimp or crab. From www.riceinfo.com.
2 tbsp pickling liquid from jarred pickled ginger
2 tbsp seasoned rice vinegar
1 tbsp toasted sesame seeds
1 cup cooked, U.S. short grain brown rice
1/2 lb cooked shrimp or sliced crab (Pollock) or salmon or tuna
1 avocado, peeled and sliced
16 cucumber slices
1/4 cup wasabi peas
1/4 cup crumbed or sliced nori (roasted seaweed)
In a small bowl, whisk together ginger pickling liquid, vinegar and sesame seeds. Set aside.
In two small bowls, divide rice. Arrange seafood or fish, avocado and cucumber slices decoratively over rice. Drizzle dressing over each. Top with wasabi peas and nori.
Makes 2 servings.
PER SERVING: about 470 cal, 30 g pro, 13 g total fat (2 g sat fat), 57 g carb, 8 g fibre, 170 mg chol, 500 mg sodium. %RDI: iron 25%, calcium 10%, vit A 15%, vit C 20%
Recipe & photo source: www.riceinfo.com