Sushi Salad (Pareve)

Name: Sushi Salad (Pareve)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6-8 serving(s)
Ingredients: 1 cup sushi rice (uncooked); 2 carrots; 2 stalks celery; 1 mango; 1 cucumber; 2 tablespoons rice vinegar; 1 tablespoon sugar; 1 teaspoon salt; 1/8 cup light soy sauce; 1 teaspoon wasabi (optional); 1 sheet sushi fresh seaweed

(1)

Recipe by pesachz

We LOVE sushi, and it makes a wonderful appetizer for a summer Shabbos meal. But sushi takes time to prepare. This Sushi Salad is a great way to enjoy the great taste of sushi without all the time and effort required to prepare sushi. Adapted from http://kosherfood.about.com/od/koshersaladrecipes/r/sushi-salad.htm by Giora Shimoni http://kosherfood.about.com/bio/Giora-Shimoni-17142.htm

READY IN: 30mins

SERVES: 6-8

UNITS: US

INGREDIENTS

Nutrition

1

cup sushi rice (uncooked)
2

carrots
2

stalks celery
1

mango
1

cucumber
2

tablespoons rice vinegar
1

tablespoon sugar
1

teaspoon salt
¹⁄₈

cup light soy sauce
1

teaspoon wasabi (optional)
1

sheet sushi fresh seaweed

DIRECTIONS

In a pot with a cover, bring 1 1/2 cups of water to a boil.
Add 1 cup of sushi rice. Turn heat down to low, cover, and cook for 18 minutes.
Turn off the burner, and let the rice steam in the covered pot for 5 minutes.
Remove the cover and stir the rice vinegar, sugar and salt into the rice. Flake the rice with a fork, and let cool.
Cut mango, cucumber, and celery into small squares.
Grate carrot.
Stir the vegetables into the cooled rice.
In a small bowl, mix the soy sauce with the wasabi. Then stir the soy and wasabi mixture into the rice.
Tear sushi seaweed paper into small pieces and sprinkle on top of the salad.

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