Brown Rice Sushi Roll Salad

Brown Rice Sushi Roll Salad

The first time I tried sushi I was 22 years old. Considering I had decided I wanted to be a chef at the age of 16, this is surprising, right?. Do they even let people into culinary arts school that have never had sushi? I can just hear Gordon Ramsay now, “You’ve NEVER had SUSHI!?!?! The delectable culinary masterpiece of Japan?!? And you want to be a CHEF??! That’s preposterous – GET OUT OF MY KITCHEN!!!” Because even if Gordon Ramsay actually had a culinary arts school, I could get into it in maybe a million years. If I was lucky. Ha!

Brown Rice Sushi Roll Salad

All far-fetching aside, I was definitely a late-bloomer to the sushi scene. But once I arrived, I was all in. Like crave it, want it, all the time. When we first got married, we had a sushi place about 3 blocks from our apartment that would run half-price sushi deals. It was dangerous. So good, but so dangerous.

Brown Rice Sushi Roll Salad

Unfortunately, we no longer live next to this sushi place. And, also unfortunately, we no longer have an almost-limitless sushi budget. Ah the joys of adulting. So now I have this brown rice sushi roll salad instead.

Brown Rice Sushi Roll Salad

This salad has all the essential elements of a good sushi roll: rice, avocado, crab stick, spicy mayo, and plenty of pickled ginger. I always have to ask for more ginger. Oh and lots of vegetables because we all could use more vegetables in our lives. However, this salad is missing two things: seaweed and cream cheese. I didn’t want seaweed because it gets too soggy in here for my liking, but go ahead and throw some in if you want. The cream cheese? I didn’t add any because of… I don’t know…. health? Do what I didn’t and add little cubes of cream cheese in here, will you? Perfect!

Brown Rice Sushi Roll Salad
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Brown Rice Sushi Roll Salad

This brown rice sushi roll salad has all the fresh flavors and ingredients of a classic sushi roll. The best part? No rolling required!
Prep Time 30 minutes
Total Time 30 minutes
Author Jillian

Ingredients

  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • Juice from 2 limes
  • 1/8 teaspoon toasted sesame oil
  • A pinch of crushed red pepper flakes
  • 1/4 teaspoon wasabi paste
  • A pinch of sugar
  • 3 cups cooked brown rice
  • 1 medium carrot , shaved
  • 1 1/2 cups sugar snap peas , sliced
  • 1 scallion , sliced
  • 1 jalapeno , thinly sliced
  • 1 cucumber , cut into matchsticks
  • 8 oz crab sticks , diced
  • For serving: 1 thinly sliced avocado , toasted sesame seeds, spicy mayo

Instructions

  1. For the dressing, combine the vinegar, soy sauce, lime juice, sesame oil, red pepper flakes, wasabi, and sugar in a small bowl and whisk well.
  2. Combine the rest of the ingredients in a large bowl. Toss with the dressing just before you plan to serve it and top with the avocado, sesame seeds, and a healthy drizzle of spicy mayo if you're into that kind of thing.

 

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