Thursday, March 15, 2012

Sushi Salad

Original recipe is from Two Peas And Their Pod.  My altered recipe follows.

1 cup short grain brown rice, cooked according to package directions
1/4 cup, plus 3 Tablespoons rice vinegar
1/4 cup granulated sugar
1 1/2 teaspoons salt
1 Tablespoon sesame seeds
2 1/2 Tablespoons vegetable oil
1 teaspoon sesame oil
3 green onions, chopped
1 cup grated carrot
1 large seedless cucumber, peeled and chopped
1 cup shelled edamame
2 sheets nori--sheets of dried seaweed--cut into strips 
1 avocado, peeled, pitted, and sliced

Dressing Ingredients
2 teaspoons wasabi powder
1 Tablespoon hot water
2 Tablespoons cold water
2 Tablespoons soy sauce
1/4 teaspoon ground ginger

In a small saucepan bring 1/4 cup vinegar to a boil with sugar and salt, stirring until sugar is dissoved and remove from heat.  Let cool and pour over cooked rice in a large bowl.  Stir in sesame seeds, remaining 3 Tablespoons vinegar, oils, green onions, carrot, cucumber, edamame, and nori strips.  Top salad with avocado slices.

In a small bowl, stir wasabi powder into hot water and stir in cold water, soy sauce, and ginger.  Drizzle dressing over salad and serve.

My notes: I didn't put in the nori, but I might next time.  And I don't like pickled ginger and didn't want to buy a ginger root, so I didn't put in the pickled ginger or the fresh ginger root juice that the original recipe called for, but I did put in a little powdered ginger in the dressing.

I love sushi.  This is an economical substitute, and the leftovers will travel well for lunch the next day.  I definitely need to add some protein to this so that it's more filling.