Photo: Anna Pelzer
Sushi rice salad with edamame & pickled veg
9 ingredients
Serves 2
openrecipes
A vegetarian Japanese-inspired salad with shredded carrot, sliced radishes, red onion and avocado
Estimated Nutrition (whole recipe, rough)
764
Calories
23g
Protein
32g
Fat
98g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Rice | 1 cup cooked (158g) white | 206 |
| Edamame | 1/2 cup (78g) shelled | 120 |
| Sesame Seed | 1 tbsp (9g) | 52 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 100g sushi rice
- 2 tbsp rice wine vinegar
- 2 tbsp golden caster sugar
- 1 large carrot , shredded
- 8 radishes , sliced
- ¼ red onion , sliced
- 50g edamame beans, blanched and drained
- 1 small avocado , sliced
- toasted sesame seed , for sprinkling (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes