Sushi Salad (4 P+)

I didn't grow up eating seafood and have never been a fan.  I'd take a cheeseburger over a lobster any day of the week.  Seriously...if it wasn't breaded and deep-fried I wouldn't eat anything that came out of the ocean.  I love sunfish, walleye, and almost anything else that we used to catch as kids but that's about as far as it goes.

A few years ago I went to a Japanese restaurant with two friends (at their request).  I ordered some kind of chicken and tasted sushi just to get my friends to stop bothering me about it.  It was AMAZING!!  Sushi is now one of my favorite meals.

I have made sushi for the family and it is good but it can be a lot of work.  This recipe makes it a lot easier.

Sushi Salad

6 servings, 60 minutes

PRINTABLE

Ingredients:

1 cup brown short-grain rice      

2 T rice vinegar      

2 T sugar      

1 T salt      

2 T pickled ginger, finely chopped      

3 green onions, chopped      

1 cucumber, chopped      

1 cup edamame, shelled      

2 t wasabi powder

1 T hot water

2 T soy sauce

1 avocado, sliced

Sushi of choice (crab, tuna, eel, etc)

2 sheets nori, cut into strips

1 T sesame seeds

Instructions:

Prepare rice as instructed on package. 

In a small pan dissolve salt and sugar in rice vinegar over medium heat.  Pour vinegar mixture over rice and mix thoroughly.  Refrigerate until cool.

In a large bowl combine ginger, green onions, cucumber, and edamame. 

In a small bowl combine wasabi powder, water, and soy sauce.  Mix well and pour over rice mixture.  Mix to ensure everything is thoroughly coated. 

Lightly fold in avocado, sushi, and nori. 

Top with sesame seeds.

Notes:

If making this ahead of time, do not put in the avocado, sushi, or nori until serving.

If making this for a crowd don't add the sushi into the salad.  Place bowls of sushi out and let people add the types/amounts that they want.


Leave the sushi out and this could be a great side dish or vegetarian meal.

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