- 3 tablespoons miso paste
- 2 tablespoons tahini
- 1 tablespoon toasted sesame oil
- 2 tablespoons rice wine vinegar
- 2-3 tablespoons warm water to thin as needed
- 3 cups cooked brown basmati rice, cooled
- 1 cup shelled edamame
- 1 cup chopped cucumbers
- 1 avocado, peeled and sliced
- A few handfuls baby spinach, kale, chard or other tender greens
- ¼ cup fried onions
- 8 oz. high quality smoked salmon
- 2 tablespoons furikake
To make the dressing, whisk together the miso paste, tahini, sesame oil, rice wine vinegar, and enough warm water to achieve the consistency you desire. Taste and add salt if needed; set aside.
To make the salad, combine the cooked, cooled rice, edamame, cucumber, avocado, and baby spinach or similar greens in a large bowl. Toss together gently. To serve, transfer the salad to bowls or plates, sprinkle with fried onions, and flaked smoked salmon. Drizzle the top of the salad with the dressing and sprinkle the top of it all generously with furikake.
- Yields: 2-3 servings
- Preparation Time: 20 minutes, assuming the rice was made and cooled in advance
Related Articles