Better than Japanese takeout

Homemade Vegetable Sushi and Salad with the Best Miso Ginger Dressing

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.

Scroll down for recipes.

 

Better than Japanese takeout

Recipe

Click here for Sushi rice recipe and here for sushi making tips from Minimalist Baker.  Note: I used a sushi mat to roll my sushi.

Click here for Miso Ginger Dressing from Mark Bittman/ New York Times.   NOTE: this recipe opens for me on Firefox but not Safari.  If you are having problems opening it, please let me know.

Miso Ginger Dressing
 
Prep time
Total time
 
Recipe via Mark Bittman/ NYT Cooking, this classic Asian dressing is just like the restaurants, only better!
Author:
Recipe type: Salad Dressing
Cuisine: Gluten-free, Vegan
Serves: 1¼ cups
Ingredients
  • ¼ cup peanut oil or neutral oil like grapeseed or corn (We used grapeseed oil)
  • ¼ cup rice wine vinegar
  • 3 tablespoons mild miso like yellow or white (We used Miso Master certified gluten-free Mellow White)
  • 1 tablespoon sesame oil (we've used both regular sesame oil and toasted, both taste great)
  • 2 medium carrots, cut into a few pieces
  • 1 inch long piece fresh ginger, cut into a few pieces
  • salt to taste
  • pepper to taste
Instructions
  1. Place carrots in food processor and pulse a few times to chop them.
  2. Add the remaining ingredients except salt and pepper. Run food processor for a minute or two, scraping down the sides as needed, until smooth.
  3. Taste and add salt and pepper as desired. We have opted not to add additional salt and pepper but have added a bit more miso or ginger depending on our taste buds that day.

 

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: