Enjoy this wonderful sushi inspired salad as a side dish, or, add extra protein, like edamame or tofu, and serve as a main course salad on a warm Indian summer day. A simple miso soup would complement this salad nicely. Makes 6 to 8 servings
1small cucumber, peeled, seeds removed and sliced (about 2/3 cup)
1or 2 carrots, cut in matchsticks
2or 3 green onions, with tops, thinly sliced
Place the brown rice in a bowl with water and swish it around. Drain and rinse. Bring the water and the first 2 teaspoons of tamari to a boil. Add the rice, return to a boil, lower the heat to the lowest setting possible. Cook without stirring, 50 to 55 minutes. (To check if the liquid has been absorbed or not, tilt the pan to the side.) Remove from heat and let stand 5 minutes.
In a small bowl, whisk the rice vinegar with the wasabi powder. Mix in the mirin, agave syrup, oil and salt. Gently stir the dressing into the rice.
Using scissors, cut the nori sheet lengthwise in quarters, then in small strips, ¼-inch x 1 ½-inch.
Trim the shiso leaves, stack them one on the other and roll them up, cigarette fashion. Slice the shiso roll into thin widths, about 1/6th of an inch. (Cutting herbs like this is called chiffonade.)
Add the nori and shiso to the rice. Add the pickled ginger, cucumber, carrots and green onions; mix well.
Refrigerate until well chilled.
To serve, sprinkle avocado slices with the remaining tamari and arrange on top of the salad.
If you love wasabi spice, add a little more to the dressing. The same with pickled ginger, feel free to double the amount.
Add high protein sushi possibilities to your salad. Sometimes I sprinkle in toasted sesame seeds, sometimes cooked edamame beans, and on occasion, cubes of Asian teriyaki baked tofu.