Sushi Salad

"From Clean Eating magazine"
 
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Ready In:
1hr
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Early in the day pour the brown rice into a bowl and cover with water. Soak for at least 4 hours. This softens the rice and makes for a much nicer texture.
  • When ready to prepare the salad, drain the rice. Boil 2 cups of water and stir in the rice. Reduce heat to low and simmer about 30 minutes, or until water is absorbed - or make life easier and use a rice cooker.
  • After the rice is cooked, spread it onto a cookie sheet to cool.
  • In a small bowl whisk together the wasabi, soy, vinegar and honey. Set aside.
  • In a large bowl combine the cooled rice, cucumber and carrot. Pour the dressing over all and mix to combine. Fold in the surimi.
  • Divide the spinach onto 4 plates. Place sushi salad onto each portion. Top with avocado slices and garnish with the nori strips.

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Reviews

  1. This was very good, and even the seafood hater loved it. The wasabi was not overwhelming, and the mixture of flavors and textures was wonderful. This will be in our rotation for hot weather recipes.
     
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RECIPE SUBMITTED BY

Although I am a US citizen, I have spent most of my adult life living outside of the States. I've raised my family all over the world - and I have to say that my four kids are pretty terrific! I am always looking for recipes that only call for basic ingredients. Because I don't live in the US, I often can't find packages or this, or jars and cans of that, even certain spices can be tricky. My favorite cookbooks are the New Joy of Cooking, and anything by Nigela Lawson. My passions are cooking and eating - big surprise there. I have no pet peeves, I don't keep any peeves around long enough to make them into pets. I especially love baking, but I'm trying to get away from that - the carbs are starting to stick to my hips a little too easily. I took a Sushi making course recently. It was a lot of fun; I now know that I need to GO OUT for Sushi, not make it myself.
 
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