Sushi SaladSubmitted by: EJORDANE
IntroductionRecipe from FatFreeVeganKitchen Recipe from FatFreeVeganKitchen
3 cups cooked short-grain brown rice
1/4 cup seasoned rice vinegar
1 cup boiled edamame, shelled
10 baby carrots, sliced thick
3/4 cup cucumber cubes
1/4 cup chopped red pepper
1/2 cup chopped portabella mushrooms
1 tbsp. slivered almonds
1 tsp. black sesame seeds
slivers of nori for garnish
This recipe was from FatFreeVegan and since I didn't have red pepper or slivered almonds I had to go without but it was just as delicious with a bit more sesame seeds and peanuts. It's definitely a keeper.
Serving Size: 160 grams
Number of Servings: 6
Recipe submitted by SparkPeople user EJORDANE.