Sushi Salad

• Rice Bowl
• 2 cups (300 g) frozen shelled edamame beans
• 4 cups (740 g) cooked brown rice
• 4 Persian cucumbers, sliced into rounds
• 3 avocados, peeled and sliced
• 2 handfuls baby spinach leaves
• 1 splash extra-virgin olive oil
• 1 tablespoon sesame seeds (white, black, or both), toasted
• 4 nori seaweed sheets, toasted and cut into thin strips
• 1 pinch sea salt
• 1 pinch black pepper
• Sesame-Miso Dressing
• 3 tablespoons miso paste
• 1 tablespoon toasted sesame oil
• 1 tablespoon mirin
• 1 teaspoon sugar
• 1 teaspoon sesame seeds (white, black, or both), toasted

1. Bring a small pot of salted water to the boil and add the edamame. Cook for 1-2 minutes, until they are tender yet still crunchy. Drain and run under cold water.
2. To make the dressing, whisk together the miso paste, sesame oil, mirin, sugar, and 1-2 tablespoons of water until well combined-you want the consistency of cream. Stir in the sesame seeds.
3. In a large bowl, combine the rice, edamame, cucumber, avocado, and baby spinach and toss together gently. To serve, transfer salad to a serving plate, drizzle over the sesame-miso dressing and a little olive oil, season with sea salt and black pepper, and top with the sesame seeds and nori strips.

beans, brown rice, cucumbers, avocados, extravirgin olive oil, sesame seeds, salt, black pepper, sesamemiso dressing, miso paste, sesame oil, mirin, sugar, sesame seeds

Taken from food52.com/recipes/81282-sushi-salad (may not work)