Sushi Salad Pareve Food

SUSHI SALAD

Steps:

• Wash rice in cold water at least three times to remove excess starch.
• Bring water and rice to a boil and cook for two minutes, uncovered. Then let simmer, covered, for 15-20 minutes, until water is absorbed. Remove from heat, remove lid, and let stand for five minutes.
• While the rice is standing, combine the vinegar, sugar, and salt in a bowl. Mix thoroughly and briskly until the sugar and salt are dissolved.
• Fold the vinegar solution into the cooked rice with a rubber spatula. Cover with a clean dishtowel and allow rice to stand for another five minutes.
• Cut the thin slices of lemon into small wedges and combine with the imitation crab in a bowl. You can squeeze a bit of lemon juice from the other half of the lemon into the bowl as well (approximately one teaspoon). Mix to coat evenly.
• Line an individual springform pan or a large ramekin with plastic wrap. Press enough rice into it to fill to desired height (depending on what you use). Turn it over onto your serving plate and top with pears, fish, and lemon mixture. Sprinkle with edamame beans, drizzle dressing, and top with sweet potato chips.
• Place the avocado slices, cubed cucumber, and mango all around the perimeter of the rice. Pour dressing over all.

SUSHI SALAD (PAREVE)

Steps:

• 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.

POKI

Steps:

• Blend all ingredients EXCEPT the tuna in a non-reactive bowl.
• Mix well, taste and season, adding salt as necessary.
• Use as much of the sesame oil and the red chili sauce as you like-- or can stand.
• Cut tuna into small, uniform bits approximately 1/2 inch square or so.
• (I like my morsels on the small side.) Gently toss the tuna in the dressing and let sit in the refrigerator for 30 minutes.
• Serve as an appetizer with shrimp chips (the kind that you get at the Asian grocery store and fry yourself) or fried wonton chips.
• Serve as an"entree" dish with steamed short grain rice.
• Serve as a salad over seaweed or lettuce.
• A note on the ingredients-- this is a raw fish dish, so it's very important to get sushi/sashimi grade#1 tuna from a reputable seafood supplier.
• Any tuna will work, but I've used Ahi and Big Eye (Yellowtail) most often.
• As you prepare the fish, make sure that your utensils are very clean and cool or cold.
• The roasted sesame oil should be the Asian kind.
• If you can't find the Vietnamese red chili sauce, crushed red pepper or wasabi paste would be great substitutes.
• Poki doesn't keep well, so make only as much as you're sure to eat in one sitting.
• If you're putting this on a buffett, stick the bowl on a bed of ice or else it'll start looking a bit gray.

SALMON SUSHI SALAD

Steps:

• Rinse the sushi rice really well and put in a small saucepan covered with 200ml cold water. Bring to the boil, then simmer for 10 mins with the lid on. Remove from the heat and keep the lid on for 15 mins before transferring to a serving bowl.
• Meanwhile, pour boiling water over the edamame and leave to defrost until the rice is cooked. To make the dressing, combine all the ingredients, then set aside.
• Heat the sesame oil in a non-stick pan and add the nori. Cook for 1-2 mins on a medium heat until crisp.
• To assemble the salad, drain the edamame, then tip onto the rice along with the pomegranate seeds and salmon. Fan out the avocado slices on top and sprinkle over the black sesame seeds. Drizzle over the dressing and top with slices of sushi ginger, if you like.

SUSHI RICE SALAD

Steps:

• Rinse the rice, and add it and the water to a medium-sized stockpot,. Bring the water to a boil. Lower the heat to simmer, cover the pot and cook for 18-20 minutes.
• While the rice is cooking, prepare the sauce. Add the vinegar, sugar, salt, and ginger to a small saucepan. Bring it to a boil and let it simmer for 5 minutes. Set aside.
• When the rice is done, toss the sauce with the rice. Add the 3 teaspoons of water to the wasabipowder and mix. Stir the wasabi into the rice. Put in the refrigerator to cool.
• Fill a medium pot half full of water and bring it to a boil. Add the carrots and cook for a minute, then add the bell peppers and cook for about another two minutes. The vegetables should have softened, but retain a bit of texture (they shouldn't be mushy). Drain and set the veggies aside to cool.
• Toast the sesames by putting them in a saute pan over a medium flame until they are fragrant, about 5 minutes. Pour them out of the pan onto a plate to cool. Toast the sheets of nori in the same saute pan until they darken, about 1 or 2 minutes. When they are cool enough handle, crumble them into small pieces.
• When the carrots and peppers have cooled, stir them into the rice. Add the cucumbers. Just before serving, stir in the sesames and nori. Peel and slice the avocadoes and serve them with the salad.

EASY CALIFORNIA ROLL SUSHI SALAD

Steps:

• Rinse rice in a strainer under cold water until water runs clear. Transfer rice to a medium saucepan, add 3 cups water, and bring to a boil. Reduce heat to low, cover, and cook under rice is tender and water is absorbed, about 20 minutes.
• Meanwhile, combine rice wine vinegar, sugar, and sake in a microwave-safe bowl. Microwave on high until sugar is completely dissolved, about 1 minute.
• Place cooked rice in a large bowl. Stir in vinegar mixture until well combined and let sit for 2 minutes. Stir again. Add imitation crabmeat, cucumber, and chopped avocado; mix well. Use soy sauce to season individual portions.

AVOCADO SUSHI SALAD

Steps:

• In a medium saucepan, bring 2 cups of water to a boil.
• Add the rice and salt, cover and simmer for 17 minutes or until tender.
• Meanwhile, in a small saucepan, bring the vinegar, soy sauce, lime juice and sugar to a boil.
• Remove from the heat.
• Stir into the cooked rice.
• Transfer the seasoned rice to a bowl and let cool to room temperature.
• Stir the carrot and avocados into the rice.
• Dividing evenly, spoon the mixture into four 8-ounce ramekins or bowls and gently but firmly press down.
• Arrange the spinach on serving plates and invert the molded rice salads onto the spinach.

SUSHI SALAD

Steps:

• 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.
• EAT!
• 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.
• ENJOY.
• For Vegetarian option, do not use the crabmeat option.

CALIFORNIA ROLL SUSHI SALAD

Steps:

• Bring water and rice to a boil in a small saucepan. Reduce heat to low, cover, and simmer until rice is tender, about 20 minutes. Let cool, about 15 minutes.
• Stir rice wine vinegar, pickled ginger juice, mayonnaise, soy sauce, sugar, wasabi powder, and sesame oil together in a bowl. Pour over cooled rice; mix to coat and break up clumps.
• Dice pickled ginger. Fold ginger, crabmeat, avocado, cucumber, and nori gently into rice. Chill until serving.

ZACH'S SUSHI SALAD

Steps:

• Using a Vidalia Chopper (or dice by hand), dice up cucumber and imitation crab.
• Peel avocado and dice by hand because it's too mushy to go through the chopper.
• Add avocado to the cucumber and crab mixture.
• Add rice and mix well.
• Add salt and pepper to taste.
• Chill at least one hour.

SUSHI SALAD

Steps:

• Mix all dressing ingredients together and pour over tuna and cucumber.
• Sprinkle over topping, cover and refrigerate for an hour or so.
• Serve over cold rice (any sticky kind will do) with pickled ginger and wasabi paste.