Brown rice bowls have become a midweek staple in our home. Extremely adaptable, they allow me to use up whatever vegetables are in my fridge and are a great way to enjoy leftover roasted vegetables. I had originally named this dish "Miso Brown Rice Salad with Avocado, Edamame, and Seaweed," but my kids proclaimed it the "Sushi Salad" when I brought it to the table, so hence it is named. For extra protein, try topping the salad with a fried or hard-boiled egg. <br /> <br />From "Family: New Vegetarian Comfort Food to Nourish Every Day © 2019 by Hetty McKinnon." Photography © 2019 by Luisa Brimble. Published by Prestel.

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