INGREDIENTS
The salad::
2 cups
cooked brown rice
3 1/2 cups
arugula
4 oz
smoked salmon, chopped
1 1/4 cups
chopped English cucumber
1/4 cup
chopped pickled ginger
1
sheet nori (dried seaweed), cut into 1-inch pieces
The dressing::
1 1/2 tbsp
soy sauce
1 tbsp
rice vinegar
1 tsp
wasabi paste
3/4 tsp
agave nectar or honey
2 tsp
olive oil
1/2 tsp
sesame oil