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Sushi Roll Edamame Salad With Green Onion-Miso Vinaigrette

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“Pile it high and eat the whole delicious bowl. From "Appetite for Reduction: by Isa Chandra Moskowitz.”

Ingredients Nutrition

  • Sushi Roll Edamame Salad
  • 34 cup dry brown rice, cooked and cooled
  • 1 cup shelled frozen edamame, thawed
  • 1 tablespoon rice vinegar
  • 1 teaspoon agave nectar
  • 8 cups romaine lettuce, chopped (or torn)
  • 1 small cucumber, cut into matchsticks
  • 1 medium size carrot, cut into matchsticks
  • 1 cup thinly sliced green onion
  • 4 teaspoons sesame seeds (could use mixed white and black)
  • 2 sheets nori, chiffonaded
  • 1 avocado, chopped
  • 1 recipe green onion-miso vinaigrette (recipe below)
  • Green Onion-Miso Vinaigrette
  • 14 cup red miso
  • 12-1 cup roughly chopped green onion (start with 1/2 cup)
  • 3 tablespoons rice vinegar
  • 2 teaspoons minced ginger
  • 1 garlic clove
  • 2 teaspoons agave nectar
  • 2 teaspoons toasted sesame oil
  • 12 cup water


  1. Cook the brown rice in a rice cooker or on the stove top. Allow it to cool.
  2. Mix together the edamame, rice vinegar, and agave.
  3. Set out 4 bowls as the ingredients will be evenly divided among them. Place the lettuce in a bowl, topped with the rice, cucumber, carrot, green onion, sesame seeds, nori and avocado. Drizzle with vinaigrette and toss.
  4. To Make the Green Onion-Miso Vinaigrette: Put everything in a blender and blend until smooth. Chill until ready for use.

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