Thrive Sushi Bowl
This recipe was presented in the International cooking class that focused on foods from Japan. You can add organic imitation crab or salmon or tuna sashimi for an authentic sushi bowl.
- ½ cup spinach, tatsoi, bok choy or a mixture
- ½ cup shelled edamame, fresh or frozen and thawed
- ½ cup cooked brown rice
- ¼ cup shredded carrot
- ½ avocado
- 1 T dried nori flakes
- 1 T sesame seeds
- Drizzle plum vinegar
Peanut Ginger Miso Dressing
This dressing is great over salads as well as noodles and vegetables.
- ¼ cup peanut butter (can substitute cashew butter or almond butter)
- 1 T miso paste
- 1 t grated fresh ginger
- 1 garlic clove, minced
- 1 t lemon juice
- ½ cup water
Directions
For the dressing combine all ingredients in a high-speed blender and blend until creamy. Can add water to get the desired consistency. In a medium bowl layer each ingredient, starting with greens, add edamame and rice, shredded carrots, and avocado. Finish with nori flakes, sesame seeds, and a drizzle of vinegar and dressing.
