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Avocado and Cucumber Sushi Salad

Author: Juli

Ingredients

  • 1 cup dry rice - I used a brown and wild rice blend but any rice will do
  • 1/3 cup dry brown quinoa
  • 3 T rice vinegar
  • 1 T apple cider vinegar
  • 1 tsp lemon juice
  • 1 tbsp sugar add only if the rice vinegar is not already seasoned
  • 1 large cucumber
  • 1 large avocado
  • sesame and black sesame to garnish
  • soy sauce to taste - I used approx. 2 T

Instructions

  • Cook the quinoa and rice as usual in two different pots. When cooked, give both vinegar to the hot rice and set aside to soak
  • Cut the cucumber and avocado. I like to cut the cucumber in smaller and leave a few bigger avocado chunks
  • Once the rice and quinoa has cooled give all the ingredients except the sesame and soy sauce into a large bowl and let sit for approx. 1 hour
  • Stir occasionally
  • Give the salad into small bowls or garnish on a plate using a cup , sprinkle with sesame seed and soy sauce

Notes

The recipe is naturally vegan and gluten-free but please make sure the vinegar doesn't contain any grains beneath rice
If you like to eat your sushi with gari (pickled ginger) feel free to add it as a topping or mix it in the salad. That's very delicious, too!
You can store the salad in an airtight container up to 3 days but note that the avocado will possibly get a bit mushy after a while
This is a great lunch to take with you to work or wherever as it's to be eaten cold.
If you don't want to serve it all fancy-schmancy, it looks also great in a bowl ;-)