Pear Avocado Sushi Salad with Peanut Sauce

This vegan and gluten-free recipe is the perfect compromise when you don't feel like rolling sushi. Enjoy the taste without the work.

Prep Time 15

Cook Time 45

Total Time 1

Servings

Ingredients

Peanut Sauce

½ cup water
½ cup natural peanut butter
1 clove garlic
2 Tbsp. low sodium Tamari
1 Tbsp. brown rice vinegar
2 tsp. maple syrup
¼ tsp. ground ginger
⅛ - ¼ tsp. crushed red pepper flakes to taste

Salad

2 cups long grain brown rice or wild rice mix uncooked, I use the Tinkyada brand
4½ cups water
1 cucumber peeled, seeded and chopped
2 pears chopped
2 avocados peeled and chopped
1 Tbsp. sesame seeds
2 nori sheets torn into 2 inch pieces
2 tsp. lemon juice

Instructions

Peanut Sauce

Combine ½ cup of water, peanut butter, garlic, Tamari, rice vinegar, maple syrup, ground ginger, and crushed red pepper flakes in a high-speed blender.
Begin blending on low and slowly turn up to medium high (7 on Vitamix). Blend for approximately 30 seconds or until the sauce reaches a smooth consistency.

Salad

Rinse rice and combine with 4½ cups of water in a rice cooker. Cook on the brown rice setting. (Alternatively, combine rice and water in a saucepan and bring to a boil on the stovetop. Reduce heat and simmer covered for approximately 45-50 minutes, or until rice is tender and water is absorbed.)
Fluff cooked rice with a fork and set aside.
Combine chopped pears and avocados with lemon juice in a large bowl and stir to mix.
Add sesame seeds and chopped cucumber and stir to mix.
For easier mixing, add ⅓ of each of the remaining ingredients (cooked rice, peanut sauce, and torn nori) at a time. Stir to mix well after each addition.

Notes

The peanut sauce recipe makes approximately 1½ cups of sauce.

Note: Nutrition information is a rough estimate for special dietary needs. I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.

Nutrition