Best and easy sushi salad recipe!

animeme

Thu, Jul 26 2018, 5:47 pm

I mix rice with soy sauce, rice or cider vinegar, and sesame seeds. Then I layer diced avocado, kani or salmon, slivered carrots and slivered cucumbers. We serve sauces on the side so people can have it how they like.

ETA- sorry. No measurements. Ours tastes different depending who makes it, because each of us likes different levels of things.

ra_mom

Thu, Jul 26 2018, 5:57 pm

bigsis144 wrote:

Any recipes with actual measurements?

Sushi Salad
-2 cups sushi rice, cooked according to package directions (or see below)
-1 mango, pitted, peeled, and cut into ½-inch cubes
-1 avocado, pitted, peeled, and cut into ½-inch cubes
-5 kani (mock crab sticks), cut into ½-inch pieces
-1/2 cup sweet sauce or teriyaki sauce
-spicy mayo, to taste (optional)
-black sesame seeds, for garnish

Fill a bowl with water for wetting your hands. Divide cooked rice into six equal portions. With wet hands, roll each portion of rice into a tightly packed ball. Press each rice ball onto an small plate. Press down gently, until each ball is a neat round rice disk. On each disk, pile equal amounts of mango, avocado, and kani.
Drizzle sweet sauce over each plate of sushi salad, and spicy mayo if desired. Garnish with sesame seeds. Serve extra sweet sauce on the side.

Serves 6

Sushi Rice
-2 cups sushi rice
-1/4 cup rice vinegar
-2 tablespoons sugar
-1/2 teaspoon salt

Thoroughly rinse rice in a large sieve or fine mesh colander under cold running water until water runs clear. Drain well.
Place rice in a heavy 3-quart saucepan. Add 3 cups cold water; allow rice to soak in cooking water for 30 minutes.
Place pan over medium-high heat, and bring to a boil. Reduce heat to the lowest setting. Cover, and simmer until liquid is absorbed, about 20 minutes. Do not lift lid during cooking.
Remove pan from heat and let stand, still covered, for 10 minutes.
In the meantime, place vinegar, sugar, and salt in a small saucepan. Heat over low heat, stirring, until dissolved. Set aside, and allow
to cool to room temperature. Transfer rice to a large shallow non-metallic bowl. Sprinkle vinegar mixture over rice and gently stir with a wooden spoon or sushi paddle until rice glistens. Spread rice over the bottom of the bowl. Cover rice with a damp kitchen towel, and allow to rest until cool enough to handle, or up to 3 hours.