Sushi Salad
User Reviews
4.8
12 reviews
Excellent
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Course
Salad
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Cuisine
Vegetarian, Vegan, gluten-free
Sushi Salad
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If you like sushi, you will love this sushi salad. All of the same great sushi flavors, but in an easy rice salad!
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Ingredients
- 1 cup short grain brown rice
- 2 1/4 cups water
- 1/4 cup plus 3 tablespoons rice vinegar
- 1/4 cup granulated sugar
- 1 1/2 teaspoons salt
- 1 tablespoon sesame seeds
- 3 tablespoons canola oil
- 2 tablespoons pickled ginger finely chopped
- 3 green onions chopped
- 2 carrot chopped, medium
- 1 cucumber peeled and chopped, large, seedless
- 1 cup edamame shelled
- 2 Nori sheets cut into thin strips (sheets of dried seaweed
- 1 avocado peeled, pitted, and sliced
- For the dressing:
- 2 teaspoons wasabi powder
- 1 tablespoon water hot
- 2 tablespoons water cold
- 2 tablespoons soy sauce
- 2 teaspoons ginger juice squeezed from freshly grated gingerroot
Instructions
- 1. In a large pot, combine rice and water. Bring to a simmer. Cover and cook on low for about 45 minutes. Meanwhile, in a small saucepan, bring 1/4 cup vinegar to boil with sugar and salt, stirring until sugar is dissolved and remove from heat.
- 2. Transfer rice to a large bowl and stir in vinegar mixture. Cool rice and stir in sesame seeds, remaining 3 tablespoons vinegar, oil, ginger, green onions, carrot, cucumber, edamame, and nori strips. Top salad with avocado slices.
- 3. In a small bowl, stir wasabi powder into hot water and stir in cold water, soy sauce, and ginger juice. Drizzle dressing over salad and serve.
- Note-look for the ingredients in the Asian section of the grocery store. If you can't find them at your regular store, try an Asian market.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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