As much as I love making my own sushi rolls for lunch, sometimes the steps and myriad of components needed to put together plump rolls is too overwhelming. Faced with mountains of commitments right now, I needed a simple way to answer the cravings I’ve been having for all the tasty goodness of sushi.
Then I thought: “well, it may not be a pretty roll, but a salad would be a good option.” So, this week all the components were mixed up in a tasty bowl and hit the sushi-craving-spot.
- Steamed, riced cauliflower
- Wakame (rehydrated in hot water, then chopped)
- Dried shitake mushroom caps (rehydrated in hot water, then chopped)
- Extra firm tofu
- Toasted Sesame seeds
- Rice wine vinegar
- Soy sauce
- Vegetarian mushroom sauce