Sushi Roll Rice Salad
This is a great pre-workout meal that is easy to prepare. A salad version of a deconstructed sushi roll, this dish is quickly assembled with leftover brown rice and highlighted with Japanese-inspired textures and flavours. Carbohydrate-rich brown rice is the best energy fuel, especially when combined with a protein such as the cooked shrimp in this recipe.
|2 tbsp||pickling liquid from jarred pickled ginger||30 mL|
|2 tbsp||seasoned rice vinegar||30 mL|
|1 tbsp||toasted sesame seeds||15 mL|
|1 cup||cooked, U.S. short grain brown rice||250 mL|
|1/2 lb||cooked shrimp or sliced crab (Pollock) or salmon or tuna||250 g|
|1||avocado, peeled and sliced||1|
|1/4 cup||wasabi peas||50 mL|
|1/4 cup||crumbed or sliced nori (roasted seaweed)||50 mL|
In a small bowl, whisk together ginger pickling liquid, vinegar and sesame seeds. Set aside.
In two small bowls, divide rice. Arrange seafood or fish, avocado and cucumber slices decoratively over rice. Drizzle dressing over each. Top with wasabi peas and nori.
Makes 2 servings.
PER SERVING: about 470 cal, 30 g pro, 13 g total fat (2 g sat fat), 57 g carb, 8 g fibre, 170 mg chol, 500 mg sodium. %RDI: iron 25%, calcium 10%, vit A 15%, vit C 20%
*Check Pollock and wasabi for gluten.