We don’t go out to eat that often. We cook a lot at home and now that we have a baby, it is just easier to dine in. We do miss going out for sushi. I can’t even remember the last time we went out for sushi…it was well before Caleb was born. To cure our sushi cravings, we have been making this Sushi Salad for dinner-sometimes twice a week. It is that good. The salad has all of the flavors of sushi, but in an easy rice bowl form.
We’ve made sushi at home before, but it is always an event. I love this salad because you don’t have to mess with rolling sushi, you throw everything in a bowl and you are good to go. The salad has rice, nori, cucumber, carrots, avocado, edamame, pickled ginger, and sesame seeds. The salad is finished off with a light dressing that is made of wasabi, ginger, and soy sauce. You get all of the sushi flavors, but in salad form.
This salad is a vegetarian sushi salad, but you could add some sashimi or any other of your favorite sushi roll ingredients. We buy all of the ingredients for this sushi salad at a local Asian market. Most larger grocery stores should have the ingredients, but if not, go to an Asian market, if you have one nearby.
If you are in the mood for sushi, but don’t want to go out or roll sushi, make this simple Sushi Salad at home. It’s a good one!
If you like sushi, you will love this sushi salad. All of the same great sushi flavors, but in an easy rice salad!
Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
1 cup short grain brown rice
2 1/4 cups water
1/4 cup, plus 3 tablespoons rice vinegar
1/4 cup granulated sugar
1 1/2 teaspoons salt
1 tablespoon sesame seeds
3 tablespoons canola oil
2 tablespoons finely chopped pickled ginger
3 green onions, chopped
2 medium carrots, chopped
1 large seedless cucumber, peeled and chopped
1 cup shelled edamame
2 sheets nori, cut into thin strips (sheets of dried seaweed)
1 avocado, peeled, pitted, and sliced
For the dressing:
2 teaspoons wasabi powder
1 tablespoon hot water
2 tablespoons cold water
2 tablespoons soy sauce
2 teaspoons ginger juice (squeezed from freshly grated gingerroot)
1. In a large pot, combine rice and water. Bring to a simmer. Cover and cook on low for about 45 minutes. Meanwhile, in a small saucepan, bring 1/4 cup vinegar to boil with sugar and salt, stirring until sugar is dissolved and remove from heat.
2. Transfer rice to a large bowl and stir in vinegar mixture. Cool rice and stir in sesame seeds, remaining 3 tablespoons vinegar, oil, ginger, green onions, carrot, cucumber, edamame, and nori strips. Top salad with avocado slices.
3. In a small bowl, stir wasabi powder into hot water and stir in cold water, soy sauce, and ginger juice. Drizzle dressing over salad and serve.
Note-look for the ingredients in the Asian section of the grocery store. If you can't find them at your regular store, try an Asian market.
Recipe adapted from Epicurious
All images and text ©Two Peas & Their Pod.
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