I have come to realize that 72% of the time when I think I’m craving sushi, I’m in fact craving straight up wasabi.
It’s not that I don’t looove sushi in its many glorious forms but it’s the wasabi that really brings the whole thing together for me. I love the stuff. It’s a completely different type of spicy that I totally dig.
I even love that eye-watering moment when you’ve gotten a little too much and your sinuses are magically the clearest they’ve felt in months. Oh yeah. That’s the good stuff.
I know not everyone shares my crazylove for Japanese horseradish (I mean, clearly I’m some sort of spice sadist. Whatevs.) But if you do like the flavor, you have to try this salad with wasabi dressing. The dressing isn’t at eye-watering level (I’m not a monster!) but it’s undoubtedly wasabi-flavored.
The combination of traditional sushi roll vegetables like carrots and avocado topped with sesame seeds and a wasabi and soy dressing completely satisfy my sushi/wasabi cravings from the comfort of my own home.
It’s a salad that holds up well if you want to take it as a work week lunch or on a picnic – and it’s best at room temperature.
This version of the salad is vegan-friendly, but I’m dreaming about a gorgeous medium-rare piece of grilled salmon on top of this situation sometime soon.
Edamame Sushi Bowl (serves 2)
inspired by Sushi Roll Edamame Salad from Appetite for Reduction
– 1 cup cooked brown rice
– 1 medium carrot, shredded
– 1 cup shredded kale
– 1/2 cup shelled edamame (defrosted)
– 1/2 avocado, cut into bite-sized chunks
– 1-2 tablespoons toasted sesame seeds
Place rice, carrot, kale and edamame in a bowl and toss well with 1-2 tablespoons of the wasabi dressing (below) top with avocado and toasted sesame seeds and serve with additional dressing (if desired.)
Wasabi Salad Dressing (warning: packs a punch!)
– 1 teaspoon wasabi paste
– 1 teaspoon soy sauce
– 3 tablespoons rice wine vinegar
– 1/2 teaspoon sesame oil
Place all ingredients in a small jar or bowl and mix well until everything is blended together.