SUSHI SALAD RECIPES

SUSHI SALAD - JAMIE GELLER

Sushi Salad - Jamie Geller image

Bring 1/4 cup vinegar to boil with sugar and salt, stirring until sugar is dissolved and remove from heat. In a dry, small skillet toast sesame seeds over

Provided by Erin

Yield Servings

Number Of Ingredients 22

Ingredients

3 cups cooked long grain rice
1/4 cup plus 3 tbsp rice vinegar
1/4 cup sugar
1 1/2 tsp salt
1 tbsp sesame seeds
3 tbsp vegetable oil
2 tbsp finely chopped pickled ginger
4 scallions cut length wise into 1 inch strips (about 3/4 cup)
1/2 cup finely shredded carrot
1 large seedless cucumber, quatered lengthwise, cored and chopped
2 sheets nori
1 avocado
1/4 pound mock crab sliced thin
1 1/2 cups rice crispies
~1/3 cup mayo
1 Tbsp Sriracha hot sauce
hoisin sauce (optional)
2 tsp wasabi powder
1 tbsp hot water
2 tbsp cold water
2 tbsp soy sauce
2 tsp ginger juice (squeezed from freshly grated ginger root)

Steps:

Bring 1/4 cup vinegar to boil with sugar and salt, stirring until sugar is dissolved and remove from heat. In a dry, small skillet toast sesame seeds over moderate heat, stirring until golden and fragrant and transfer to small bowl (keep an eye that they don't burn). Transfer rice to a large bowl and stir in vinegar mixture. Stir in sesame seeds, remainind 3 tbsp vinegar, oil, ginger, scallions, carrots and cucumber. In a small bowl, stir wasabi into hot water and stir in cold water, soy and ginger juice. Serve salad sprinkled with remaining nori strips and drizzled with dressing. In a separate bowl, mix spicy sauce with mayonnaise. Bake rice crispies at 350F for about 5 minutes. Salad may be prepared up to this point 1 day ahead and chilled and covered. Bring salad to room temperature before proceeding. With scissors, cut nori into thin 2-inch long strips and add to salad. Right before serving, peel and pit avocado, cutting into cubes and add to salad. Immediately before serving, mix in rice crispies. Serve with wasabi sauce, spicy mayo and hoisin on the side.

SUSHI SALAD RECIPE - FOOD.COM

Sushi Salad Recipe - Food.com image

GREAT SIDE DISH FOR SUSHI LOVERS! low fat, low calorie salad that goes with anything. try it out you will be bound to fall in love with it.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 cup sushi rice (uncooked)
1 red pepper
1 yellow pepper
1 orange bell pepper
1 cucumber
1 carrot
1 tablespoon rice vinegar
1/2 cup light soy sauce
1/2-1 teaspoon wasabi
2 sheets sushi fresh seaweed
1 cup imitation crabmeat (optional)

Steps:

Cook rice let cool for 5 minutes.
While rice is cooking cut all 3 peppers into medium square pieces (about the size of your pinky finger nail).
Cut cucumber into slices (not peeled) then cut each slice into fours.
Grate carrot.
Add rice vinegar to the rice and mix up.
Add all vegetables to rice and mix up.
Take soy sauce and put it in a closed lid container with wasabi and shake until all wasabi has dissolved into soy sauce.
Mix soy/wasabi sauce into rice.
Crunch up sushi seaweed paper onto the top of salad.
EAT!
Put imitation crab on salad as desired.
Also eat with pickled ginger on the side if you would like.
It's also good if you put some steamed sliced white mushrooms into the salad as well, but it's awesome without as well.
ENJOY.
For Vegetarian option, do not use the crabmeat option.

Nutrition Facts : Calories 242.6, FatContent 0.7, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 2069.9, CarbohydrateContent 50.7, FiberContent 4.1, SugarContent 5.1, ProteinContent 8.7

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