Sushi Salad

Here's a salad for all of you who are interested in trying sushi but haven't quite made it past the raw fish yet.  Use this to help transition your taste buds into the flavors of the sushi world...okay, so authentic sushi chefs would probably strongly disagree, but I stand by it.  One of the key ingredients is nori sheets, a type of sea vegetable that is rich in beta carotene, chlorophyll, amino acids, fiber, as well as vitamins and minerals.  Look for brands that source their products from certified clean waters.

I use brown rice as a base for this salad rather than the white sticky rice found in most types of sushi preparations because I prefer the nutritional boost you get from brown rice.  Cook the brown rice according to package directions in advance and then cool to room temperature before proceeding with the recipe.  Add in vegetables that you like, such as avocado, shredded carrots, green onions, julienned cucumbers, and sprouts or shoots (if you've never tried pea shoots, I recommend those).  Toss in some toasted sesame seeds, both the blonde and black varieties for visual interest.  Mix in some dressing, I whisked together sesame oil, rice vinegar and soy sauce in equal amounts with a quarter-sized piece of ginger, grated.  Once the salad is ready, cut the nori sheets with scissors down to bite-sized strips and add to the salad.  You're ready to eat!