Vegetarian Sushi Salad

Ingredients

• 2 cups frozen shelled edamame beans
• 4 cups cooked brown rice
• 4 Persian cucumbers, sliced into rounds
• 3 avocados, peeled and sliced
• 2 cups baby spinach leaves
• Extra-virgin olive oil
• 1 tablespoon sesame seeds (white, black or both), toasted
• 4 nori seaweed sheets, toasted and cut into thin strips
• Sea salt and black pepper
• 3 tablespoons miso paste
• 1 talespoon toasted sesame oil
• 1 tablespoon mirin
• 1 teaspoon granulated sugar
• 1 teaspoon sesame seeds (white, black or both), toasted

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