About our recipe
This is a great pre-workout meal that is easy to prepare. A salad version of a deconstructed sushi roll, this dish is quickly assembled with leftover brown rice and highlighted with Japanese-inspired textures and flavours. Carbohydrate-rich brown rice is the best energy fuel, especially when combined with a protein such as the cooked shrimp in this recipe.
Serves: 2 People
Meal Time: 15 minutes
Ingredients
Dressing:
2 tbsp (30mL)
Pickling liquid from jarred pickled ginger
2 tbsp (30mL)
Seasoned rice vinegar
1 tbsp (15mL)
Toasted sesame seeds
Salad:
1 cup (250mL)
Cooked, Kokuho Rose® white or brown rice
1/2 lb (250g)
Cooked shrimp or sliced crab (Pollock) or salmon or tuna
1
Avocado, peeled and sliced
16
Cucumber slices
1/4 cup (50mL)
Wasabi peas
1/4 cup (50mL)
Crumbed or sliced nori (roasted seaweed)
Directions
Step
1
In a small bowl, whisk together ginger pickling liquid, vinegar and sesame seeds. Set aside.
Step
2
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.