Homemade Vegetable Sushi and Salad with the Best Miso Ginger Dressing
Better than Japanese Takeout
Easy, Fresh and Flavorful!
We are big fans of veggie sushi rolls and last year I finally tried making them myself, and was amazed at how easy it is! I use Minimalist Baker recipe for sushi rice and tips on how to roll and it never fails! You can fill it with whatever you like (Mine here are avocado and cucumber; my son likes plain cucumber) and it’s always so fresh and yummy! Plus you always know it’s gluten-free because you made it!
Paired with a side salad and this restaurant-worthy remake of the classic Japanese Miso Ginger Dressing, you have an easy meal anytime. Salad Dressing recipe from Mark Bittman/ New York Times, it’s just 6 simple ingredients (grapeseed oil, rice wine vinegar, toasted sesame oil, carrots, ginger, miso) is beyond easy to make and sooooo delicious! My husband and I adore this salad dressing at Asian restaurants and we both think this dressing here is even better than any we’ve eaten out. Definitely one that will be on repeat!
Don’t want to make your own sushi? Get some take out but don’t miss out on this dressing!
This is duo also a great meal to pack if you are eating lunch or dinner out of the house.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...