Sushi Salad
Neeli
ingredients
- base:
- 1 1/2 c. uncooked sushi rice
- 1/4 c. + 3 TBSP rice vinegar
- 1/4 c. sugar
- 1 TBSP sesame seeds
- 3 TBSP vegetable oil (I use peanut oil)
- 2 TBSP finely chopped pickled ginger
- 1/2 c. shredded carrot
- 1 large seedless cuke, quartered lengthwise and chopped
- 4 scallions, cut in slices
- 2 sheets dry roasted nori, cut in 2 in x 1 in pieces (I think I used 3
- sheets)
- 1 avocado, chopped
- dressing:
- 2 tsp wasabi powder
- 1 TBSP hot water
- 2 TBSP cold water
- 2 TBSP soy sauce
- 2 tsp ginger juice (squeezed from a big hunk of freshly grated ginger) (I
- use the liquid from the pickled ginger)
directions
- 1
Cook rice per directions on the package. Meanwhile, bring 1/4 c. vinegar to
- 2
a boil with the sugar, stirring till sugar is dissolved. Remove from heat.
- 3
Toast sesame seeds. Once rice is finished cooking cool slightly by running
- 4
warm water through it in a colander. While the rice is still warm, transfer
- 5
to a large bowl and stir in vinegar mixture. Cool rice completely and stir
- 6
in sesame seeds, remaining vinegar, oil, ginger, and carrot.
- 7
Salad may be prepared up to this point 1 day ahead and chilled. Bring salad
- 8
to room temp before proceeding. Add scallions, cucumber, nori, and avocado.
- 9
Toss. Add dressing just before serving (prepared as below) and toss.
- 10
Dressing: Dissolve wasabi powder in hot water and add remaining dressing
- 11
ingredients. add dressing right before serving, otherwise it gets kinda
- 12
soggy!
Source: Chai's cousin
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews