Sushi-Style Black Rice Salad with Wasabi Vinaigrette
Black rice has one of the highest levels of the antioxidant anthocyanin which help prevent heart disease, protect against cancer and improve brain function.
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- 1 cup black Japonica rice
- 1 cup frozen shelled edamame
- 6 radishes, trimmed and cut into wedges
- 2 scallions, sliced
- 3 cups lightly packed baby spinach leaves
- 2 cups seeded and chopped English cucumber
- 1/2 cup chopped avocado, optional
- 1/4 cup pickled ginger, optional
- 1 sheet toasted nori, cut into matchstick-size strips
- 1 tbsp toasted sesame seeds
- 1 tbsp wasabi paste
- 1 tbsp olive oil mayonnaise
- 3 tbsp rice vinegar
- 2 tbsp reduced-sodium
- soy sauce
- 2 tsp sesame oil
- Prepare vinaigrette: In a small bowl, whisk wasabi and mayonnaise until smooth; whisk in vinegar, soy sauce and oil. Set aside.
- Cook rice according to package directions. Remove from heat and let stand, covered, for 10 minutes. Transfer to a large bowl and toss with half of vinaigrette. Let cool for 15 minutes.
- Meanwhile, in a small pot of boiling water, add edamame and cook for 3 to 4 minutes, until tender. Drain and rinse with cold water; drain again.
- To bowl with rice, add radish, scallions, spinach, cucumber, edamame, avocado and ginger (if using); toss gently to combine. Divide evenly among plates and drizzle with remaining dressing. Garnish with nori and sesame seeds.
- Serving Size 2 cups of sushi salad
- Calories 373
- Carbohydrate Content 54 g
- Cholesterol Content 1 mg
- Fat Content 13 g
- Fiber Content 8 g
- Protein Content 16 g
- Saturated Fat Content 2 g
- Sodium Content 428 mg
- Sugar Content 6 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 0 g