Sushi Salad
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
3 cups cooked short-grain brown rice1/4 cup seasoned rice vinegar1 cup boiled edamame, shelled10 baby carrots, sliced thick3/4 cup cucumber cubes1/4 cup chopped red pepper1/2 cup chopped portabella mushrooms1 tbsp. slivered almonds1 tsp. black sesame seedsslivers of nori for garnish
Mix all ingredients, except nori, together and serve at room temperature with nori as 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.
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.
Nutritional Info Amount Per Serving
- Calories: 171.1
- Total Fat: 4.3 g
- Cholesterol: 0.0 mg
- Sodium: 66.0 mg
- Total Carbs: 26.8 g
- Dietary Fiber: 2.7 g
- Protein: 6.8 g
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