Beet Sushi Salad
Cooking Times
Ingredients
- 3 Cal-Organic Red Beets
- 3 Cal-Organic Gold Beets
- 1 cup sushi rice
- 1 cup shelled, thawed edamame
- 4 thinly sliced Cal-Organic Green Onions
- 1 shredded Cal-Organic Daikon
- 2 chopped Cal-Organic Baby Bok Choy
- 2 cups, shredded Cal-Organic Green Cabbage
- 3 tbsp. furikake
- 2 tbsp. toasted sesame oil
- 4 tbsp. rice vinegar
- 2 tbsp. soy sauce
- 2 tbsp. pure maple syrup
Directions
- Cook the beets in boiling water until tender, about 30 minutes. Run under cold water and then peel and slice in half and then into thin half-moons. Keep the red beets together and the gold beets together until assembly to prevent staining.
- Cook rice according to package, then fluff onto a plate or pan into a thin layer and let cool in the refrigerator until assembly. No need to season as the dressing will season the rice.
- Make the dressing by combining the toasted sesame oil, rice vinegar, soy sauce, and pure maple syrup.
- To a large salad bowl add half the green onions, the daikon, bok choy, and the green cabbage. Pour half the dressing over the top and toss until combined.
- To assemble salad, layer the shredded vegetable salad on the bottom of a large platter, then the cooled rice, half the furikake and edamame, and then lay the thin sliced beets attractively over the top, pour the remaining dressing on top and garnish with more furikake and the remaining green onions.
- Serving suggestions: serve with seaweed snacks or just in a bowl.
- Refrigerate leftovers and enjoy within 2 days for best taste and quality. If making ahead keep the beets separate to avoid staining the rice and slaw part of the salad.
Recipe produced by Betterfoodguru
Recipe E-book
Back To Our Roots
12 sweet, savory, and fresh recipes using our favorite Cal-Organic root vegetables.
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