Filling and fibrous brown rice, nori flakes, which provide a low-calorie, nutrient-rich boost, and zingy dressing all layered in a bowl to save you the time and effort of carefully crafting sushi rolls.
Yield: 1-2 servings
½ cup spinach, tatsoi, mizuna, bok choy, or a mixture
½ cup shelled edamame (fresh or frozen and thawed)
½ cup cooked brown rice, cooled
¼ cup shredded carrot
½ avocado, sliced
1 tablespoon dried nori flakes
1 tablespoon sesame seeds
Drizzle of umeboshi plum vinegar
¼ cup peanut butter
1 tablespoon miso
1 teaspoon grated fresh ginger
1 clove garlic minced
1 teaspoon lemon juice or apple cider vinegar
½ cup water
In a medium bowl, layer each ingredient, starting with greens. Add edamame and rice, shredded carrot and avocado, then finish with nori flakes, sesame seeds, a drizzle of vinegar, and a drizzle of dressing, if using.
Combine all ingredients in a high-speed blender, and blend until creamy. To make this a dipping sauce, begin with half the water. Add more until desired consistency is reached.
Serve, and enjoy!
Recipe from What the Health:The Startling Truth Behind the Foods We Eat by Kip Anderson and Keegan Kuhn with Eunice Wong (BenBella Books, 2018)