I love sushi but have not learned how to make it. This salad solves all my cravings for it because it is not as readily available in Greece. This really wonderful recipe is from Epicurious.
- 1 1⁄2 cups long-grain rice
- 7 tablespoons rice vinegar (not seasoned)
- 1⁄4 cup sugar
- 1 1⁄2 teaspoons salt
- 1 tablespoon sesame seeds (preferably unhulled)
- 3 tablespoons vegetable oil
- 2 tablespoons finely chopped pickled ginger
- 4 scallions, cut lengthwise into thin 1 inch strips (about 3/4 cup)
- 1⁄2 cup finely shredded carrot
- 1 large seedless cucumber, quartered lengthwise, cored, and chopped (about 1 pound)
- 2 sheets nori (paper-thin sheets of dried seaweed)
- 1 avocado (preferably California)
- 1⁄4 lb surimi, if desired, sliced thin (mock crab legs) (optional)
- 2 teaspoons wasabi powder (Japanese green horseradish)
- 1 tablespoon hot water
- 2 tablespoons cold water
- 2 tablespoons soy sauce
- 2 teaspoons ginger juice (squeezed from freshly grated gingerroot)
- Into a large saucepan of salted boiling water stir rice and boil 10 minutes.
- Drain rice in a colander and rinse.
- Set colander over a kettle of boiling water (rice should not touch water) and steam rice, covered with a kitchen towel and lid, until fluffy and dry, 10 to 15 minutes (check water level in kettle occasionally, adding water if necessary).
- While rice is steaming, in a small saucepan bring 1/4 cup vinegar to a boil with sugar and salt, stirring until sugar is dissolved, and remove from heat.
- In a dry small skillet toast sesame seeds over moderate heat, stirring, until golden and fragrant and transfer to a small bowl.
- Transfer rice to a large bowl and stir in vinegar mixture.
- Cool rice and stir in sesame seeds, remaining 3 tablespoons vinegar, oil, ginger, scallions, carrot, and cucumber.
- Salad may be prepared up to this point 1 day ahead and chilled, covered.
- Bring salad to room temperature before proceeding.
- Dry-roast nori, 1 sheet at a time, directly above moderate heat (gas or electric burner), holding it at opposite corners and moving it back and forth, until it turns bright green, 30 seconds to 1 minute.
- With scissors cut nori into thin 2-inch-long strips.
- Peel and pit avocado.
- Quarter avocado and cut crosswise into thin slices.
- Add avocado to salad with surmimi if using and two thirds of nori strips and toss well.
- Make dressing: In a small bowl stir wasabi powder into hot water and stir in cold water, soy sauce, and ginger juice.
- Serve salad sprinkled with remaining nori strips and drizzled with dressing.
Great idea for a sushi loving salad eater! I made the recipe exactly as written and we really enjoyed it. All the flavours of our favorite veggie sushi without the hassle of making the rolls. Good one evelyn!
This salad was wonderful just as written. I will add shrimp the next time I make it...and there definitely will be a next time...and soon!!! Easy to prepare and delicious the next day too! Thanks Evelyn...you've allowed me to enjoy a California Roll with little effort and a
Great. Didn?t use the pickled ginger and still came out fantastic!!!