It’s everything you love about sushi but without doing all the work.
I have so many beautiful greens right now! Trying to use them everywhere I possibly can.
First, cook sushi rice.
I use equal parts water to uncooked rice: 1 1/2 cups water to 1 1/2 cups dry rice.
Rinse your rice well in a wire mesh strainer before cooking!
Bring to a boil, turn down heat to low, stir, cover and cook for 15 minutes.
Remove from heat, fluff and let sit, covered for 10 minutes.
While you’re waiting for the rice, prep your dressing.
Mix 2 tablespoons soy sauce (or tamari for gluten free) with the juice from 1/2 a lemon or lime, 2 tablespoons apple cider vinegar and 1 tablespoon mirin. Mash 1/2 an avocado into the mix and whisk until smooth.
Remove the ribs from 1 bunch of kale.
Finely chop (chiffonade) the kale and toss into the bowl with your dressing.
Massage the dressing into the kale. I know it sounds kind of funny, but massaging the kale helps to break down the fibers and make it easier to digest.
Finely chop 1/2 a small head of purple cabbage, amounting to 1 cup.
Add cabbage to the dressing as well.
Using a veggie peeler, peel 2 or 3 carrots until you have about 1 cup of carrot “noodles”. Add to the salad bowl and toss to coat everything.
Add 1/2 cup of shelled edemame. I usually buy the frozen bag of edemame still in their shells, gently boil them for 3-4 minutes and pop them out of their shells.
Sprinkle 2 tablespoons of sesame seeds into the bowl.
Once the rice has cooled, drizzle 1 or 2 tablespoons of soy sauce or tamari over the rice and mix well.
Add the rice to the salad bowl and mix, mix, mix.
Slice the remaining 1/2 of avocado and lay on top before serving.