Inside Out Sushi Salad Recipe...
This meal is a cheap, healthy, tasty and easy to make even for those cooking with two left feet. It is also versatile enough that you can sub different veggies and meat in depending on what is in your fridge. The veggies are fresh, the quinoa filling, the meat is tasty and the miso, sesame and soy dressing adds an asian twist to top it all off.
What you need:
Salad: 2 cups of quinoa or rice (follow standard cooking instructions on the packet) 1 large cucumber chopped into small chunks 1 large or 2 small avocados chopped into small chunks 1 cup of mung beans 1 cup of edemame beans (can be found in the freezer section) 1 cup of coriander chopped coarsely 2 table spoons of pickled ginger, chopped coarsely 2 large chicken breasts (this can be substituted with fresh raw or cooked salmon or tuna or tofu) ½ teaspoon of sesame or chia seeds
Optional - 2 birds eye chilli thinly sliced Optional – 2 sheets of seaweed, either raw or blanched chopped into long slices
Dressing and marinade: 3 table spoons of miso paste 1 table spoon of sesame oil 2 tables spoons of soy sauce ½ cup of water Small lump of wasabi
What you need to do:
• Cook rice or quinoa following instructions on the packet and while that cooks chop chicken into small slices and coat it in some of the dressing and add to a grill or pan on high heat, continue to add dressing or water as required to keep it moist and remove when golden brown • While both are cooking, prepare all the vegetables. The edemame beans will need blanching and the beans will need to be removed from the pod • Once the rice or quinoa is cooked let it sit for a few minute before placing off vegetables and chicken on top • Sprinkle chai or sesame seeds, chilli and ginger on the top of the salad and drizzle dressing over the salad.