Recipe by Tyler Clarke
GREAT SIDE DISH FOR SUSHI LOVERS! low fat, low calorie salad that goes with anything. try it out you will be bound to fall in love with it.
Top Review by sconehead
This sounded interesting so I decided we needed to try it! I have made rolled sushi before and it was really good, but alot of work.....this just like regular sushi with LOTS less work. I did make one change though. I only used half the amount of soy sauce because 1/2 cup seemed like alot of liquid for 2 cups of cooked rice. It was plenty. I did use the suggested amount of wasabi though. I used jasmine rice also and it was really good! I topped with fresh avocado and pink salad shrimp. Delicious! Thanks for sharing! I will be making again.....very soon I'm sure!
- 1 cup sushi rice (uncooked)
- 1 red pepper
- 1 yellow pepper
- 1 orange bell pepper
- 1 cucumber
- 1 carrot
- 1 tablespoon rice vinegar
- 1⁄2 cup light soy sauce
- 1⁄2-1 teaspoon wasabi
- 2 sheets sushi fresh seaweed
- 1 cup imitation crabmeat (optional)
Directions See How It's Made
- Cook rice let cool for 5 minutes.
- While rice is cooking cut all 3 peppers into medium square pieces (about the size of your pinky finger nail).
- Cut cucumber into slices (not peeled) then cut each slice into fours.
- Grate carrot.
- Add rice vinegar to the rice and mix up.
- Add all vegetables to rice and mix up.
- Take soy sauce and put it in a closed lid container with wasabi and shake until all wasabi has dissolved into soy sauce.
- Mix soy/wasabi sauce into rice.
- Crunch up sushi seaweed paper onto the top of salad.
- Put imitation crab on salad as desired.
- Also eat with pickled ginger on the side if you would like.
- It's also good if you put some steamed sliced white mushrooms into the salad as well, but it's awesome without as well.
- For Vegetarian option, do not use the crabmeat option.