Sushirollricesalad Recipes

PERFECT SUSHI RICE

Steps:

• Rinse the rice in a strainer or colander until the water runs clear. Combine with water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover and cook for 20 minutes. Rice should be tender and water should be absorbed. Cool until cool enough to handle.
• In a small saucepan, combine the rice vinegar, oil, sugar and salt. Cook over medium heat until the sugar dissolves. Cool, then stir into the cooked rice. When you pour this in to the rice it will seem very wet. Keep stirring and the rice will dry as it cools.

CALIFORNIA ROLL SUSHI SALAD

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.

SUSHI SALAD

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.

SUSHI-ROLL RICE SALAD

Steps:

• In a small bowl, blend together the first 4 ingredients; set aside.
• In a large bowl, toss the rice, carrot, cucumber, edamame, scallions and vinegar mixture together.
• Season with salt to suit taste and garnish with sesame seeds.

EASY CALIFORNIA ROLL SUSHI SALAD

Steps:

• Rinse rice in a strainer under cold water until water runs clear. Transfer rice to a medium saucepan, add 3 cups water, and bring to a boil. Reduce heat to low, cover, and cook under rice is tender and water is absorbed, about 20 minutes.
• Meanwhile, combine rice wine vinegar, sugar, and sake in a microwave-safe bowl. Microwave on high until sugar is completely dissolved, about 1 minute.
• Place cooked rice in a large bowl. Stir in vinegar mixture until well combined and let sit for 2 minutes. Stir again. Add imitation crabmeat, cucumber, and chopped avocado; mix well. Use soy sauce to season individual portions.

SUSHI RICE SALAD

Steps:

• Rinse the rice, and add it and the water to a medium-sized stockpot,. Bring the water to a boil. Lower the heat to simmer, cover the pot and cook for 18-20 minutes.
• While the rice is cooking, prepare the sauce. Add the vinegar, sugar, salt, and ginger to a small saucepan. Bring it to a boil and let it simmer for 5 minutes. Set aside.
• When the rice is done, toss the sauce with the rice. Add the 3 teaspoons of water to the wasabipowder and mix. Stir the wasabi into the rice. Put in the refrigerator to cool.
• Fill a medium pot half full of water and bring it to a boil. Add the carrots and cook for a minute, then add the bell peppers and cook for about another two minutes. The vegetables should have softened, but retain a bit of texture (they shouldn't be mushy). Drain and set the veggies aside to cool.
• Toast the sesames by putting them in a saute pan over a medium flame until they are fragrant, about 5 minutes. Pour them out of the pan onto a plate to cool. Toast the sheets of nori in the same saute pan until they darken, about 1 or 2 minutes. When they are cool enough handle, crumble them into small pieces.
• When the carrots and peppers have cooled, stir them into the rice. Add the cucumbers. Just before serving, stir in the sesames and nori. Peel and slice the avocadoes and serve them with the salad.

SUSHI SALAD (PAREVE)

Steps:

• In a pot with a cover, bring 1 1/2 cups of water to a boil.
• Add 1 cup of sushi rice. Turn heat down to low, cover, and cook for 18 minutes.
• Turn off the burner, and let the rice steam in the covered pot for 5 minutes.
• Remove the cover and stir the rice vinegar, sugar and salt into the rice. Flake the rice with a fork, and let cool.
• Cut mango, cucumber, and celery into small squares.
• Grate carrot.
• Stir the vegetables into the cooled rice.
• In a small bowl, mix the soy sauce with the wasabi. Then stir the soy and wasabi mixture into the rice.
• Tear sushi seaweed paper into small pieces and sprinkle on top of the salad.

SUSHI-RICE SALAD

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.