CALIFORNIA ROLL SUSHI SALAD
If you like California rolls but don't want to go through the trouble of rolling your own sushi, this recipe is for you.
Provided by Nicole Berger
Categories Salad Seafood Salad Recipes Crab Salad Recipes
Time 1h
Yield 2
Number Of Ingredients 13
Steps:
- Bring water and rice to a boil in a small saucepan. Reduce heat to low, cover, and simmer until rice is tender, about 20 minutes. Let cool, about 15 minutes.
- Stir rice wine vinegar, pickled ginger juice, mayonnaise, soy sauce, sugar, wasabi powder, and sesame oil together in a bowl. Pour over cooled rice; mix to coat and break up clumps.
- Dice pickled ginger. Fold ginger, crabmeat, avocado, cucumber, and nori gently into rice. Chill until serving.
Nutrition Facts : Calories 637 calories, Carbohydrate 88.5 g, Cholesterol 36.6 mg, Fat 23.8 g, Fiber 10.2 g, Protein 19.6 g, SaturatedFat 3.6 g, Sodium 2039 mg, Sugar 21.2 g
SUSHI SALAD
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.
Provided by Tyler Clarke
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
LAZY MAN'S SUSHI SALAD
A great dish when you're craving sushi, but don't have time for rolling! Veggie measurements are general guidelines - add as much or as little as you'd like and don't be afraid to create your own roll.
Provided by MaLizGa
Categories World Cuisine Recipes Asian
Time 45m
Yield 2
Number Of Ingredients 15
Steps:
- Bring water and rice to a boil in a saucepan, about 5 minutes. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
- Combine rice vinegar, sugar, and salt to a slight boil in a saucepan, about 5 minutes. Stir until dissolved and let cool 2 minutes. Pour mixture over cooked rice. Transfer to a serving bowl.
- Combine carrot, cucumber, crab sticks, ginger, water, wasabi, and oil in a bowl.
- Combine wet crab mixture with cooked rice in the serving bowl. Add avocado and nori just before serving. Sprinkle sesame seeds on top.
Nutrition Facts : Calories 726.9 calories, Carbohydrate 123.4 g, Cholesterol 16.8 mg, Fat 17.4 g, Fiber 8.5 g, Protein 15.1 g, SaturatedFat 2.7 g, Sodium 2415.2 mg, Sugar 17.8 g
SUSHI-RICE SALAD
Make and share this Sushi-rice Salad recipe from Food.com.
Provided by Vino Girl
Categories Rice
Time 50m
Yield 7 serving(s)
Number Of Ingredients 14
Steps:
- RICE: Rinse rice thoroughly in a sieve.
- Drain well.
- Bring 2 cups water to a boil in a medium saucepan; add rice and salt.
- Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
- Remove from heat; uncover and cool to room temperature.
- DRESSING: Combine vinegar and next 6 ingredients (vinegar through wasabi) in a small bowl.
- Combine cooled rice, dressing, cucumber, onion, and sesame seeds in a large bowl.
- Sprinkle evenly with nori.
Nutrition Facts : Calories 244.1, Fat 4.8, SaturatedFat 0.7, Sodium 331.9, Carbohydrate 45, Fiber 1.9, Sugar 0.5, Protein 4.2
SALMON SUSHI SALAD
A light lunch or dinner, this salmon salad is a homemade version of your favourite sushi platter, with edamame beans, avocado and pomegranate seeds
Provided by Chelsie Collins
Categories Dinner, Lunch, Main course, Supper
Time 25m
Number Of Ingredients 12
Steps:
- Rinse the sushi rice really well and put in a small saucepan covered with 200ml cold water. Bring to the boil, then simmer for 10 mins with the lid on. Remove from the heat and keep the lid on for 15 mins before transferring to a serving bowl.
- Meanwhile, pour boiling water over the edamame and leave to defrost until the rice is cooked. To make the dressing, combine all the ingredients, then set aside.
- Heat the sesame oil in a non-stick pan and add the nori. Cook for 1-2 mins on a medium heat until crisp.
- To assemble the salad, drain the edamame, then tip onto the rice along with the pomegranate seeds and salmon. Fan out the avocado slices on top and sprinkle over the black sesame seeds. Drizzle over the dressing and top with slices of sushi ginger, if you like.
Nutrition Facts : Calories 862 calories, Fat 43 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 87 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 27 grams protein, Sodium 2.5 milligram of sodium
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SUSHI SALAD - JAMIE GELLER
From jamiegeller.com
Servings 6Category Appetizers
- Thoroughly rinse rice in a large sieve or fine mesh colander under cold running water until water runs clear. Drain well. Place rice in a heavy 3-quart saucepan. Add 3 cups cold water; allow rice to soak in cooking water for 30 minutes. Place pan over medium-high heat, and bring to a boil. Reduce heat to the lowest setting. Cover, and simmer until liquid is absorbed, about 20 minutes. Do not lift lid during cooking.
- In the meantime, place vinegar, sugar, and salt in a small saucepan. Heat over low heat, stirring, until dissolved. Set aside, and allow
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- 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.
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