Vegetarian Sushi Salad Bowl with Edamame and Miso Dressing
This vegetarian sushi salad bowl captures all the flavor of a veggie sushi roll without rolling. It layers rice, fresh veggies, edamame, avocado, and crispy nori, all drizzled with a savory sesame ginger miso dressing. It's great for vegan and gluten-free eaters and ideal for quick lunches or make-ahead meals.
Servings 2 people
Ingredients
Sushi Salad:
- 4 cups chopped baby spinach or salad greens of choice
- ⅔ cup cooked rice (such as sushi rice, white rice, or brown rice)
- 1 ½ cup shelled edamame thawed if frozen
- ½ English cucumber sliced into strips
- ½ cup shredded carrots
- 8-10 seaweed snacks or nori sheets (seaweed) torn into strips
- ½ avocado sliced
- 2 tablespoon sesame seeds or hemp seeds
Miso Dressing:
- 1 tablespoon miso
- 2 tablespoon warm water
- 1 tablespoon toasted sesame oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon fresh grated ginger
- 1 teaspoon maple syrup optional
Instructions
- Prepare the sushi salad: Add spinach (or salad greens) to bowls and top with rice, edamame, cucumber, carrots, seaweed snacks (or nori), and avocado. Sprinkle sesame seeds on top.
- Prepare the dressing: Add miso and water to a small bowl and mix with fork until combined. Add remaining dressing ingredients and mix. Drizzle over salad bowls and serve.
Notes
- Storage: Store components separately in airtight containers for up to 4 days. Combine with a freshly sliced avocado just before serving to retain texture.