****SUSHI-RICE SALAD WITH MISO VINAIGRETTE (3/56)

Tasted much better with
wasabi and pickled
ginger, I shredded the
carrots, not a good idea.
I really don't care for
edamame, but the green
peas weren't that much
better.   

SUSHI-RICE SALAD WITH MISO VINAIGRETTE FOR ONE  (3/56).  Note to self, make the vinaigrette and mix it all together at work instead of ahead of time.
INGREDIENTS:
1 1/2 cups uncooked sushi rice (probably means sticky rice); change to 1/2 cup of brown rice
3 medium carrots; change to 1
1 medium red bell pepper; change to 1/4 or 1/3
6 green onions with tops, divided;  change to 2
2 sheets nori; change to 1
1/4 cup seasoned rice vinegar; change to 1 Tbsp
3 Tbsp miso paste; change to 1 Tbsp
1 Tbsp toasted sesame oil; change to 1 Tbsp
2 cups frozen shelled edamame beans, thawed; change to 1/3 cup frozen peas
2 medium firm, ripe avocados, sliced; change to 1/2 avocado
Pickled ginger and wasabi paste

Calories:  over 500
Prep time 10 minute; Total time 40 minutes
original for 6 servings, I will make 2 and save for evening meal

1.  Line large sheet pan with Parchment Paper.  Rinse rice under warm running water 2 minutes in small Stainless Mesh Colander, shaking to remove excess starch.  I will probably use Fancy Japanese Brown Rice and not rinse it at all.

2.   Combine rice and water in rice cooker.  When done spread evenly onto prepared sheet pan and refrigerate until room temperature.

3.  Meanwhile, cut carrots into julienne strips; into 2 ince pieces.  Cut pepper into 2 inch strips.  Thinly slice green onions on bias; set aside 2 Tbsp of the onion tops for garnish.  Cut nori sheets in half lengthwise.  Stack halves and cut crosswise into thin strips.

4.  For vinaigrette, combine vinegar and miso paste in Small Bowl; whisk well.  Slowly add oils, whisking constantly.   Combine carrots, bell pepper, remaining green onions, edamame and rice in Mixing Bowl;  add vinaigrette and mix well.   Gently stir in nor strips. Divide salad among serving plates; tope with avocado slices and reserved green onion stops.  Serve with pickled ginger and wasabi paste, if desired.