Day 221.

We’re big sushi fans here, but, as a vegetarian, I don’t get a whole ton of selection at the average sushi bar. There are some great veggie rolls, but usually only about four kinds. So, I sometimes break down and make my own. This sushi salad looks so creative, and so much simpler than sushi, I had to try it.

Sushi Salad
Adapted from Sushi Salad.
Ingredients
Quinoa:

• 1-1/2 cups water
• 1/2 teaspoon table salt
• 3/4 cup quinoa, rinsed

• 1 tablespoon vegan fish sauce (See Thai Style Dumplings for a homemade recipe)
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 1/4 teaspoon cayenne pepper (the inspiring recipe uses this plus 1/2 teaspoon red pepper flakes)
• 1/2 teaspoon minced garlic

• 1 teaspoon finely chopped pickled ginger
• 5 green onions, white and green parts both, chopped
• 1 cup chopped English cucumber
• 1 teaspoon sesame seeds

Mix all the sauce ingredients. When the quinoa is cool, stir it into the sauce until well-combined.

Stir in all the veggies and refrigerate. When ready to serve, scoop onto plate with an ice cream scoop.