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12 days ago
Sushi Salad with Brown Rice, Avocado & Nori | Alexandra's Kitchen
From Hetty McKinnon's Family You need about 3 cups of cooked rice for this salad. I make mine in the Instant Pot. Instructions are included in the recipe below as well. You can make the rice a day in advance. The beauty of this salad is that you can prep everything ahead of time with the exception of cutting the avocado. You may want to double the dressing. I've been doing this, and it has been so nice to have on hand, especially when you have leftover rice, edamame, lettuce, etc. on hand — makes for such a satisfying and fast lunch. On subsequent days, you may need to thin the dressing with more water.
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