Sushi Salad
A salad that gives you all the sushi vibes, but without all the work!
Equipment
- rice cooker
Ingredients
- 1 1/2 cups sushi rice
Salad dressing
- 1/4 cup rice wine vinegar
- 1 tbsp sugar
- 1 tsp salt 2
- 2 tbps neutral oil olive or canola
- 2 tbsp mayo vegan mayo if you are making this vegan
Toppings/garnishes
- 1 medium carrot peeled & grated
- 1/2 large cucumber peeled, halved lengthwise, seeded and cut into 1/2" dice
- 3 green onions (green parts only) thinly sliced on the bias
- 1 avocado
- 1/2 sheet nori
- 1 tbsp sesame seeds
- Cooked tuna, fake crab, shrimp or tofu optional
- edamame
Instructions
- Start by cooking the rice in your rice cooker, following manufacturer's directions.
- Once the rice is cooked, turn it out onto a flat pan, and spread it in an even layer to cool.
- While the rice is cooling, prepare the vegetables and the salad dressing.
For the salad dressing
- Place the ingredients for the salad dressing into a mason jar and shake well to combine.
To make the salad
- Place the rice in a large bowl, and break up any big clumps with a spoon. To the rice, add the carrot, cucumber, and most of the green onions, reserving a tablespoon or two for garnish. Add any proteins at this point as well.
- Pour the salad dressing over all and mix well to combine.
- Serve the salad in bowls, and garnish each individual portion with a few slices of avocado, some finely shredded up nori, a sprinkle of sesame seeds, some green onions and edamame.
If you don't want to muck about with nori and sesame seeds, just by some furickake instead and sprinkle that on as garnish. It contains both nori and sesame seeds.