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Sushi Salad

If you like sushi, you will love this sushi salad. All of the same great sushi flavors, but in an easy rice salad!

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 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

Instructions

  1. 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. 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. 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.
  4. 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.