Veggie Maki Salad

So I've posted before about my making easy sushi-esque stuff at home (see here).  When I did that it was more like an appetizer, not going to be a whole meal unless you ate a dozen of them.  SO I thought about how to bulk it up and make it into a real meal.  So why not add some lettuce to it.  This came together in a snap and with the oil free wasabi ginger dressing on top it was perfection!  Definitely a keeper in our house.  


I added the vegetables I had on hand, but this really would be good with whatever you enjoy in your vegetarian sushi or what you have in your fridge, sauteed mushrooms or asparagus would be really good her as well.  Add some cubes of baked tofu as well.

Veggie Maki Salad with Wasabi Ginger Dressing - serves 2


1/2 cup cooked brown rice
1 romaine lettuce heart, chopped
1/2 cup shelled edamame
1/2 carrot shredded
1/2 cucumber, julienned (cut into thin strips)
1/2 avocado, diced
2 stalks of green onions, chopped
1 tsp sesame seeds
1 sheet nori or any seaweed snack
Wasabi Ginger Dressing (recipe below)


Arrange chopped romaine on a plate.  Top with remaining ingredients or any vegetables you like.  Drizzle on dressing and enjoy!  We like things pretty spicy in this house so we added a little chili sauce to ours but that is completely optional.


Wasabi Ginger Dressing


1 tsp wasabi powder
2 tbsp hot water
3 tbsp low sodium soy sauce
1 clove minced garlic
2 tbsp rice wine vinegar
1/4 tsp powdered ginger (you can also use fresh ginger root juice but I had no ginger on hand)


Combine wasabi powder and hot water until dissolved in a small container with a lid. Add in remaining ingredients, pop on the lid and shake to your hearts content.  Taste dressing for spice.  Add more wasabi for spicer, add more water if too spicy for you until you reach your desired level.