Dinner, Dressing, Japanese, Lactose Free, Recipes, Rice Dishes, Salad, Vegan, Vegetarian, Veggies

Sushi Salad

July 23, 2024

Rice is without a doubt my favorite food (followed by eggs). It’s easy to prepare, versatile, and such a beautiful grain to show off in a salad such as this one. Short grain brown rice works well for this salad. Its hearty texture stands up nicely to the other components and dressing. If brown rice is not your thing, substitute short or medium grain white rice.

The assortment of green ingredients above contributes to this stunning rice bowl. Feel free to switch up with whatever you may have available in your refrigerator. Chopped red cabbage, sautéed carrots, peas, corn, steamed broccoli or roasted veggies would all be tasty additions.

Light miso paste has a slightly sweet and delicate flavor which makes it ideal for dressings.

With slightly earthy notes and a subtle nutty flavor, short grain brown rice is the perfect foil for velvety avocados, crispy cucumbers, edamame, spinach and the umami rich miso dressing.

Serving soy sauce eggs with the salad is a must for me. It brings the entire dish together and makes for a hearty lunch. The various textures and shades of green turn these humble ingredients into a striking and delicious meal. Oishii!

Sushi Salad

Recipe by Kiyo

Servings

servings

Recipe adapted from Hetty McKinnon

Ingredients

Miso Dressing
2 1/2 tablespoons light miso paste
1 tablespoon toasted sesame oil (Kadoya recommended)
1 1/2 tablespoons mirin
1 1/2 teaspoons sugar
2 teaspoons roasted sesame seeds (white, black, or both)
Rice Salad
4 cups cooked short grain brown rice, room temperature (or substitute with short or medium grain white rice)
1 cup boiled edamame beans, cooled
2 small Japanese cucumbers sliced into thin half moons
2 small avocados, diced into large pieces
2 handfuls baby spinach leaves
Kizami (shredded) nori for topping (or a toasted nori sheet cut into thin strips)
Kosher salt
Freshly ground black pepper
4 soy sauce eggs for serving (optional but recommended)

Directions

Whisk together the miso paste, sesame oil, mirin, sugar, and 2-3 tablespoons of water until well combined. Stir in sesame seeds. Set aside or refrigerate until ready to serve if making in advance.
In a large bowl, combine the cooled rice, edamame, cucumber, avocado, and baby spinach and toss together gently. Transfer salad to 4 bowls, drizzle over some of the miso dressing. Place halved soy sauce eggs in each bowl and season eggs with salt and black pepper. Sprinkle nori strips over the top just before serving. Serve with extra dressing on the side.

Notes

Miso dressing can be made up to 5 days in advance of serving

Dinner, Korean, Lactose Free, Recipes, Tofu, Vegetarian, Veggies

Green Tea Noodle Salad

March 2, 2021

On my recent trip to Oahu I visited H Mart, a terrific Korean market in Kakaako. I had so much fun checking out all of the items on the shelves, slowly making my way down each aisle being careful not to miss anything. There are dozens of types of nori, instant noodle bowls, rice, snacks and more. They also have a nice selection of meat and produce. I always bring back some Chinese broccoli if they have it. This time I was able to squeeze a large package of fresh green tea noodles in my small cooler bag. When I returned to Maui I decided that I should create a dish that would feature these noodles in a refreshing salad.

These noodles are similar in shape to the fresh Sun Noodle udon I buy at Island Grocery (a good substitute for this dish).

I love the bright green colors in this salad which consists of cucumbers, edamame and lots of fresh cilantro. For a pop of color and crunch, I included sliced radishes that I cut as thin as possible and placed in an ice bath for 5 minutes to get them super crispy. Use whatever you have on hand, such as julienned carrots, lettuce, watercress and avocado.

Sriracha is a key ingredient in the dressing. We use our homemade sriracha but the “Rooster Sauce” works very well.

The dressing can be used on any cold noodle salad, drizzled over tofu, or as a dressing for a crispy iceberg salad.

Korean Green Tea Noodle Salad

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Author: Kiyo Miller

Serves: 2

Ingredients

8 ounces fresh green tea noodles (substitute fresh udon or your favorite noodles)
½ cup cooked edamame
½ Japanese cucumber, julienned
1 small radish, sliced thin and chilled in ice bath for 5 minutes
chopped cilantro
chopped green onions
sliced Fresno pepper (optional)
Dressing:
3 tablespoons rice vinegar (not seasoned)
1½ tablespoons sesame oil
1 tablespoon honey
2 teaspoons soy sauce
2 tablespoons light miso
1 teaspoon gochugaru
3 teaspoons sriracha (less or more depending on your preference)
2 teaspoons finely ground roasted sesame seeds

Preparation

Boil the noodles according to the package directions. Immediately transfer to a colander and rinse under cold water to stop the cooking. Set aside to drain.
Whisk all of the dressing ingredients in a medium bowl until well combined.
Divide noodles between two bowls. Drizzle some of the dressing over the noodles. Top noodles with vegetables, cilantro, green onions and Fresno pepper if using. Serve extra sauce on the side to drizzle over the vegetables.

Dinner, Japanese, Lactose Free, Recipes, Rice Dishes, Side Dishes, Vegan, Vegetarian

Brown Rice with Edamame

October 19, 2019

If I had to compile a list of my favorite foods, rice (and eggs) would be at the top. This humble grain is simple to prepare, can be an accompaniment to a number of dishes including tempura or seared ahi, or it can be turned in to something show stopping like this dish. Here is a healthy and flavorful rice dish that is a snap to make. The edamame mix beautifully with the cooked brown rice and sesame seeds.

Brown rice can take a while to cook so plan ahead. You can make this in the morning, cover and refrigerate then heat slightly before serving. This dish is best served at room temperature.

This rice goes well with orange chicken, grilled teriyaki salmon, and all types of tofu dishes. I can be thoroughly content eating this rice with a side of kimchi or Japanese pickles.

Brown Rice with Edamame

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Adapted from Martha Stewart's recipe

Author: Kiyo Miller

Serves: 2 - 4

Ingredients

1 cup medium grain brown rice, cooked according to package directions
1 cup frozen shelled edamame
½ teaspoon sugar
1 tablespoon fresh lime juice
1 tablespoon unseasoned rice vinegar
1 teaspoon sesame oil
kosher salt
2 scallions thinly sliced on the diagonal
black roasted sesame seeds

Preparation

Cook rice in a rice cooker or on the stovetop according to package directions.
Cook frozen edamame in a small pot of boiling water for 4-5 minutes. Drain well.
In a small bowl, dissolve sugar in lime juice and rice vinegar. Add sesame oil and stir to combine. Set aside.
Transfer rice to a medium bowl. Fluff rice with a fork. Sprinkle ¼ teaspoon of kosher salt and stir into the rice . Add edamame, dressing and sesame seeds. Stir well to combine the flavors, adding more salt to taste. Sprinkle scallions over the rice before serving.

Dinner, Dressing, Fish, Japanese, Lactose Free, Recipes, Rice Dishes

Seared Ahi Rice Bowl

March 20, 2017

Here in the Islands, we love our ahi tuna. I would be happy to eat this every day. This is the rice bowl of my dreams! Light, fluffy, Japanese rice topped with furikake seared ahi, vegetables and a homemade dressing that is drizzled over everything in the bowl. I use the dressing in this recipe too. It’s a zingy sauce made with fresh lime zest, lime juice, soy sauce, and lots of freshly grated ginger. It’s tasty and versatile.

I always keep a package of edamame in the freezer. It is easy to prepare and so good in this dish (as well as in salads). Whatever other ingredients you choose to add to your ahi rice bowl, let the fish be the star of the dish. The mild flavors of blanched carrots and creamy avocado cubes are perfect. Try to include the sweet and tangy pickled ginger. It is such a nice accompaniment to the rice and fish. Scatter thinly sliced jalapeños or pretty, red Fresno peppers over your rice bowl if you want to add some heat. For a vegetarian rice bowl, substitute your favorite tofu in place of the fish. If you are a fan of nori, scatter thin strips over the rice bowl just before serving it. And if you can find bubu arare by all means add this too. They are the little crispy golden rice balls you see in the photos of the ahi bowls that add a crunchy and toasty flavor to each bite.

Lime zest, lime juice, sugar and water are quickly heated in a pan then poured through a fine mesh strainer. Just the liquid is used for the dressing. Once it has cooled the other ingredients are added to complete the dressing.

Buy the freshest ahi block you can find. I visit or call my favorite local markets to ensure the fish has been cut that very same day. If it has been sitting on the shelf for more than a day, I take a pass and try again another time. Coating the ahi block with furikake creates a light seasoning and crunchy texture (from the sesame seeds) that is perfect for this dish.

Seared Ahi Rice Bowl

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Author: Kiyo Miller

Serves: 2 servings

Ingredients

For the dressing:
2 teaspoons finely grated lime zest
2 tablespoons fresh squeezed lime juice
2 tablespoons water
1 tablespoon granulated sugar
2 tablespoons + 2 teaspoons soy sauce
2 tablespoons Champagne vinegar (or white wine vinegar)
1 tablespoon + 2 teaspoons finely grated peeled ginger
For the rice bowl:
Cooked Japanese short grain white rice (I use my rice cooker and measure out 1 cup uncooked rice)
10 ounces fresh ahi block
furikake for coating ahi block
½ cup frozen shelled edamame (boil for 4 minutes, drain and cool)
½ small carrot, sliced thin (microwave in water for 45 - 60 seconds to soften slightly)
½ small avocado cut into small cubes
pickled ginger
slivered nori (optional)
bubu arare (optional)
thinly sliced red hot pepper such as jalapeño or Fresno (optional)

Preparation

For the dressing:
Combine lime zest, lime juice, water and sugar in a small saucepan. Cook over medium-high heat until sugar has dissolved. This will take just a minute or so. Transfer liquid to a small glass bowl, cover and let cool completely. Strain cooled liquid through a fine-mesh sieve into a small bowl. Whisk in soy sauce, vinegar, and ginger.
For the fish:
Lightly coat all sides of the ahi block with a canola oil. Place the fish on a cutting board or piece of foil and sprinkle furikake on all sides, patting it gently so it adheres to the fish.
Heat a small pan over medium-high heat with a teaspoon of canola oil. When the pan is hot, sear the ahi for 30 - 60 seconds or so on each side. The thickness of your ahi block and how you prefer your ahi cooked will determine how long to fry it. Remove the fish to a plate or cutting board to cool. Slice fish into ⅓" thick slices.
Divide the cooked rice into two bowls. Top with seared ahi, edamame, carrots, avocado, and ginger. Drizzle dressing over the ahi and other ingredients. Sprinkle the nori and bubu arare over the toppings if using and garnish with red pepper slices. Serve the rice bowl with extra dressing on the side.

Recipes, Salad, Vegetarian, Veggies

Pea Salad with Feta, Mint & Lemon-Dijon Dressing

July 15, 2016

This light and refreshing salad is ideal for those days when you want a change from your typical bowl of mixed greens. Sweet and crisp sugar snap peas are the perfect companion to the slightly peppery radishes, lemony dressing and feta cheese. Scatter some fresh torn mint leaves over the salad just before serving. It’s a beautiful side dish to serve at a small dinner gathering this summer.

I’ve been appreciating radishes more and more these days. They are especially good in salads or served on top of tuna tartare with avocado. A quick soak in ice water and the radish slices become delightfully crunchy.

Hydroponic watercress works very well in this salad because of its mild flavor, delicate leaves and stems. If you are on Maui, our local Whole Foods store regularly carries this item.

The sugar snap peas are blanched for 30 seconds then transferred to an ice bath. Once cool, they are sliced in half to reveal the tender peas within.

Pea Salad with Feta, Mint & Lemon-Dijon Dressing

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Author: Kiyo Miller

Serves: 2

Ingredients

Dressing
2 teaspoons Dijon mustard
½ teaspoon honey
1 tablespoon fresh lemon juice
1 tablespoon extra virgin olive oil
salt & pepper
Salad
½ cup green peas, defrosted if frozen or blanched for a minute if using fresh
½ cup shelled edamame, boiled for 5 minutes, cooled in ice water
1 small bunch hydroponic watercress, washed and stems trimmed - optional
3 ounces sugar snap peas, blanched for 30 seconds, cooled in ice water and sliced in half lengthwise
2 small radishes, sliced very thin, soaked in ice water for 15 minutes
1 ounce crumbled feta
handful of fresh mint leaves
*Drain and place blanched and chilled vegetables on paper towels, carefully pat dry before using.

Preparation

Whisk together Dijon, honey, lemon juice, and olive oil. Season to taste with salt and pepper. Set aside. Dressing can be made a day in advance.
In a medium wide salad bowl, gently mix together the green peas, edamame and watercress.
Scatter sliced sugar snap peas and radishes over the top of the salad.
Sprinkle salad with feta and fresh torn mint leaves (tear the mint leaves right before serving as they can turn brown if torn in advance).
Drizzle salad with dressing just before serving.

Edamame

Sushi Salad

Sushi Salad

Ingredients

Directions

Notes

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Green Tea Noodle Salad

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Brown Rice with Edamame

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Seared Ahi Rice Bowl

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Pea Salad with Feta, Mint & Lemon-Dijon Dressing

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