Sushi Rice Salad

Sushi Rice Salad is super yummy for lunch. I usually make enough just for me, but you can go visit the original website for the recipe that serves 6. I also modified it a little bit by adding soy sauce. You basically can use whatever veggies you have on hand, I always buy bags of frozen veggies and use those. They're cheap and don't go bad bc they're in the freezer!

Sushi Rice Salad

1/4 cup dry short-grain brown rice

1/2 cup water or veggie broth
1 Tbsp seasoned rice vinegar

1/2 - 1 Tbsp Soy Sauce (depending on how salty you like it)
1/2 cup boiled edamame, shelled
5 baby carrots, sliced thick
1/4 cup cucumber cubes
1/4 cup chopped red pepper
1/4 cup chopped portabella or shiitake mushrooms
optional: slivers of nori (seaweed they use for sushi rolls) for garnish

Cook up the 1/4 cup of brown rice with 1/2 cup of liquid according to the directions (usually about 40 minutes).

While rice is cooking, chop up the veggies. Use as little or much as you want. Use whatever veggies you want, but the ones suggested here are pretty yummy all together.

Once the rice is done, turn the burner off and add all the veggies, rice vinegar, and soy sauce into the pot and stir together.

Viola! Now you have a yummy lunch with whole grains, veggies, and protein! Perfect combination.

from: http://blog.fatfreevegan.com/2006/10/sushi-salad.html