A salad version of a deconstructed sushi roll, it's a great pre-workout meal that's easy to prepare. Carbohydrate-rich brown rice is great energy fuel, especially when combined with a protein such as the cooked shrimp in this recipe.
2 Tbsp. (30 ml) pickling liquid from jarred pickled ginger
2 Tbsp. (30 ml) seasoned rice vinegar
1 Tbsp. (15 ml) toasted sesame seeds
1 cup (250 ml) cooked short grain brown rice
1/2 lb. (250 g) cooked shrimp or sliced crab or salmon or tuna
1 avocado, peeled and sliced
16 cucumber slices
1/4 cup (50 ml) wasabi peas
1/4 cup (50 ml) crumbed or sliced nori (roasted seaweed)
In a small bowl, whisk together ginger pickling liquid, vinegar and sesame seeds. Set aside.
In two small bowls, divide rice. Arrange seafood or fish, avocado and cucumber slices decoratively over rice. Drizzle dressing over each. Top with wasabi peas and nori.