I love sushi and enjoy making it, but sometimes i just want the taste of sushi without the time and effort it takes to roll it. So i love this salad because you can literally just throw everything in a bowl and you are good to go!
Instead of the usual rice used in sushi I have opted for quinoa, as it is one of the most protein-rich foods we can eat. It is a complete protein containing all nine essential amino acids, so a great addition to any vegan or vegetarian diet. It is my go to grain! I always have a tub of it sitting in my fridge. It also contains almost twice as much fibre as most other grains, aiding effective digestion, the fibre also keeps you full for longer as it is slow releasing.
Also I dont usually tend to eat soy products but after speding a lot of time in bali last year i came to love tempeh as they seemed to serve it everywhere, and it really adds to this delicous salad bowl! Tempeh is a fermented soy product that comes in patty form. If you’re going to eat soy, fermented is definitely the way to go, because the fermentation actually helps you to digest it and makes the nutrients far more readily available for your body to use. Also, unlike tofu which is highly processed, tempeh is made using the whole soybean with very little processing. It’s also very high in protein, making it a great vegan protein source.
(Makes 1 portion)
- 1/2 c quinoa
- 1 carrot
- 1/4 avocado
- 1/4 cucumber
- 1/4 c Alfalfa sprouts
- 2 slices of Tempeh
- 1 nori sheet
- Pickled Ginger (recipe below)
Tahini Miso Sauce:
1/8 cup raw organic tahini
1 T miso (i use mellow brown rice miso)
1/4 lemon, juiced
Water to achieve desired consistency (usually a 1/8 cup)
- Rinse quinoa thouroughly. Put in a pot with double the amount of water (1 cup). Bring to the boil, reduce to simmer, cover with a lid and cook for 15-20 mins until the water has been absorbed. When the quinoa has cooked, transfer it to a bowl to halt the cooking process and cool it down.
- Toast the tempeh: Over low heat in a dry skillet, toast the tempeh for several minutes on both sides, until lightly browned. Cut into chunks.
- Make the dressing: Blend tahini, miso, lemon and water until smooth, keep in the fridge until ready to use.
- Slice the nori paper into thin shreds.
- Peel and shred the carrot. Chop the cucumber into thin strips, and the avocado into chunks.
- When ready to assemble the components, place quinoa in a bowl. Top with carrots, cucumber, avocado, nori shreds, alfalfa sprouts, marinated ginger and tempeh. Drizzle with dressing.
To make pickled ginger:
- 2 oz fresh ginger root
- 2 T brown rice vinegar
- 1 T water
- 1 tsp liquid honey
- 1 tsp sea salt
- *1 tiny piece of beetroot juice will colour the ginger a lovely pink hue, but this is optional.
- Peel the ginger and slice it thinly on a mandolin or grater, sprinkle the ginger with salt, toss to coat, and let it sit for 5 minutes.
- Rinse the salt off with cold running water and squeeze out until it is as dry as possible.
- Mix the brown rice, water, honey and salt in a glass jar and add the ginger letting it marinate for 15 mins.
- Take the ginger out of the marinate and serve.