Delicious Sushi Salad Recipe!

[RECIPE BELOW] Sushi Salad

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[INGREDIENTS]
3 cups cooked brown rice, cooled
1 packed cup shredded red cabbage
1 packed cup shredded green cabbage
1 large carrot, shredded
1 large cucumber, thinly sliced
1.5 cups frozen shelled edamame
1/2 block (225g) firm tofu, cubed and pan fried or air fried* (see notes) [Or protein if choice]
Optional: extra leafy greens (eg baby spinach, rocket)

[DRESSING]
V4 cup natural peanut butter
2 tbsp lemon or lime juice
2 tbsp light soy sauce
2 tbsp maple syrup (I used my homemade hot maple)
1 tsp chili crisp
1 tsp Gochujang spicy Miso
1 tbsp sesame oil
1 tsp grated ginger
1 large clove garlic, minced
Salt & pepper, to taste (optional)

(Optional] To serve:
1 green onion, finely sliced Roasted peanuts, roughly chopped
Fried shallots
Black sesame seeds

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[RECIPE]

1.) Cook your rice ahead of time and take out the 3 cups and allow it to cool at room temperature (or prep the night before). In the meantime, bring a pot of water to the boil the cook the frozen edamame. Drain and rinse w in cold water. Set aside to cool.

2.) In the meantime, whisk the peanut dressir ingredients together in a bowl. Add 1 tbsp of water at a time to thin out the dressing to your desired consistency (You may not even want the water depending on your preference)

3.) To assemble, combine all the prepped ingredients in a large bowl. Add the dressing and toss well to coat. Garnish and serve!

NOTES
* For the tofu, all I did was coat it in a mixture of soy, sugar, sesame oil, pepper and air fry it until golden. You can also pan fry and season afterwards instead!