Sushi Roll Edamame Collard Wrap with Green Onion-Miso Vinaigrette
The point of making a sushi rice bowl salad is that it is easier than rolling numerous sushi rolls. I know, I’ve done it before.
So why would I bastardize a perfectly nice sushi salad by turning it into a wrap?
A collard wrap, of all things, instead of a sushi roll.
As you probably figured out, I like wraps, especially when wrapped with a green leaf like Swiss chard, kale, collard or even Romaine lettuce. Hearty greens don’t go soggy. My leaves are usually small enough for bite-size snacks, rolling up a few for tasty meal. While I also like salads, I preferred this as a wrap. With a wrap, you make sure every component of the salad hits your palate at the same time.
The idea of this wrap came from Appetite for Reduction, after Ashley posted her version. In my wrap, you get your zing from the green onions, the crunch from the carrots and cucumber, the salty earthiness from the shredded nori with a savoury note from sesame seeds all firmed up with a background from coarse bulgur and slippery edamame. The collard leaf keeps it all together. The green onion miso dressing is great within the wrap, and you can always add more if you use it as a dipping sauce. As a salad, the Asian ingredients seem a bit disjointed, but in the wrap, they work so well together.. because you can experience it all in every bite.
If you are tired of eating delicate leafy green-based salads, consider turning it into a green wrap. Where your greenery is just presented in a different form.
Sushi Roll Edamame Collard Wrap
Adapted from Appetite for Reduction
1 cup dry coarse bulgur, cooked and cooled
1 cup shelled frozen edamame, thawed
1 tbsp rice vinegar
1/4 tsp agave nectar
1 small cucumber, thinly sliced
1 medium size carrot, cut into matchsticks
1 cup thinly sliced green onion
4 tsp sesame seeds, toasted
2 sheets nori, chiffonaded
1 avocado, chopped, optional
8 large collard leaves
1 recipe Green Onion-Miso Vinaigrette (recipe below)
1. To cook the coarse bulgur, bring 2 cups salted water to a boil in a medium pot. Add bulgur, cover pot and let simmer for 20 minutes. Allow it to cool.
2. Mix together the edamame, rice vinegar, and agave.
3. To prepare a collard wrap, place cooked 2-3 tbsp bulgur in the middle, top with carrots, green onion, sesame seeds, nori, avocado and finally the cucumber. Drizzle with the dressing. Wrap roll. Use additional dressing as a dip.
Green Onion-Miso Vinaigrette
1/4 cup red miso
1 cup roughly chopped green onions
3 tbsp rice vinegar
2 tsp minced ginger
1 clove garlic
2 tsp agave nectar
2 tsp toasted sesame oil
1/2 cup water
1. Put everything in a blender and blend until smooth. Chill until ready to use.
Makes 1 cup.