by Elise Schwartz | May 25, 2012 7:15 PM
This is a yummy fresh salad that I’ve been having for lunch lately, as I had been given a huge bag of brown rice to use up. And who doesn’t love sushi! This is a play on the California Roll, minus the surimi. You get all the sushi flavor, in a simpler form! I’ve just been doing a vegetarian version, but of course add whatever sashimi you’d like!
Makes 4 Servings
about 2 tsp cold filtered water
2 Tbsp Coconut Aminos 
1/2 tsp ground ginger
2 tsp wasabi powder (more/less to taste)
1 Tbsp boiling water
3 cups cooked brown rice
1/2 cup rice wine vinegar, divided
12-15 drops pure liquid stevia OR 1 Tbsp raw honey
1/2 tsp sea salt
1 Tbsp raw sesame seeds
3 Tbsp olive oil
2 Tbsp pickled ginger, chopped (more/less to taste)
3 organic green onions, chopped
2 organic carrots, shredded
1 organic red bell pepper, chopped into match sticks
1 organic cucumber, shredded
1 cup organic green peas
3 sheets nori (dried seaweed), broken up in to bite size pieces
1 avocado, diced
4 large handfuls organic spinach
1.) Mix the dressing. Stir together the wasabi powder with the boiling water until a paste forms (if using less wasabi paste, use less boiling water; if using more wasabi paste, use more boiling water). Whisk other dressing ingredients into the wasabi paste. Set aside.
2.) In a large bowl, toss together all of the salad ingredients. Can be served room temperature or chilled. On each plate, add a large handful of washed organic spinach. Spoon salad mixture over the spinach and drizzle with dressing, then serve.
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