I often find myself craving sushi. It’s an expensive craving to have, mostly because once I get to the restaurant I cannot stop eating it. My friends and I even coined a term for the feeling you get when you leave the restaurant and only then realize how full you are: Rice Expansion Disorder (RED).
There’s also the environmental aspect. Some of my favorites, like ahi tuna, are on the Seafood Watch “avoid” list. Ugh.
That’s why I’m such a big fan of this sushi salad. Because what I’m really craving when I want sushi is UMAMI. I want the salty savoriness, combined with rice and a little bit of wasabi. And this is a great, vegetarian – vegan, in fact! – healthy and non-expensive way to get it.
Green Sushi Salad
The recipe comes from Green Kitchen Stories, a really charming cooking blog I recently found from a couple living in Sweden. I adjusted the dressing slightly, making it a little less oily and a little saltier. I also streamlined the number of ingredients to make it more budget-friendly (I hate buying a bunch of spring onions if I only need one, or using half a cucumber and having no use for the other half). If you’re interested in their original method and additional ingredient ideas, check out their recipe.
Makes about 6 servings (and makes a great lunch — it will hold up for a couple of days in the fridge)
Make ahead: You can marinate the tofu, steam the broccoli, and make the rice the day before. Note that the tofu should marinate for at least a couple of hours.
- 14 oz package of extra-firm tofu, drained
- 2 avocados, cut into cubes
- 1/2 cup crimini mushrooms, cut into quarters
- 4-6 oz bean sprouts (basically two big handfuls)
- 2 cups broccoli florets, cut into small bite-sized pieces
- 4 sheets of nori seaweed, cut into 1 inch squares
- wasabi & pickled ginger, for serving (optional)
- 1 cup of brown rice
for the marinade/dressing:
- 3 tablespoons sesame oil
- 5 tablespoons low-sodium soy sauce
- 2 tablespoons seasoned rice vinegar (this is a good thing to have on hand for salad dressing, if you’re hesitant to buy it. You could probably replace with white wine vinegar too, if necessary.)
- 1 inch piece of fresh ginger, peeled and minced
- 1 clove garlic, peeled and minced
1. Get the rice started, cooking according to the directions on the package. Mine called for one cup of rice to make 4-6 servings and took about 45 minutes to cook.
2. Cut the tofu into small cubes and place in a bowl or tupperware container.
3. Mix the marinade for the tofu (this is also your dressing). Combine the sesame oil, soy sauce, rice vinegar, and chopped ginger and garlic in a small jar or measuring cup. Pour over the tofu and let marinate, stirring every once in a while, for at least 2 hours. Letting it sit covered in the fridge overnight is also fine.
4. Lightly cook the broccoli depending on your preference, either by steaming (what I did, for 2 minutes), blanching, or microwaving. It should still be firm with a slight bit of crunch.
5. Combine the broccoli, bean sprouts, mushrooms, and seaweed squares in a large bowl. Don’t add the avocado just yet.
6. When the rice and tofu are ready, add them to the bowl of veggies and stir (including all of the marinade from the tofu).
7. Add the avocados last and stir in gently. This will keep the pieces from getting too roughed up. If you’re making this the night before you want to have it for lunch, add the avocados in the morning. The less time they are sliced and exposed to the air, the better they will taste.
8. Serve with additional soy sauce, wasabi, and pickled ginger if desired. Be amazed that something vegan, gluten-free, healthy, and guilt-free is so oddly satisfying.