CALIFORNIA ROLL SUSHI SALAD
If you like California rolls but don't want to go through the trouble of rolling your own sushi, this recipe is for you.
Provided by Nicole Berger
Categories Salad Seafood Salad Recipes Crab Salad Recipes
Time 1h
Yield 2
Number Of Ingredients 13
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.
Nutrition Facts : Calories 637 calories, Carbohydrate 88.5 g, Cholesterol 36.6 mg, Fat 23.8 g, Fiber 10.2 g, Protein 19.6 g, SaturatedFat 3.6 g, Sodium 2039 mg, Sugar 21.2 g
CALIFORNIA "SUSHI" RICE SALAD
Looking for an Asian-inspired dinner? Then check out this veggies and rice salad that's delicious to eat and easy-to-make.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h25m
Yield 8
Number Of Ingredients 10
Steps:
- In 3-quart saucepan, cook rice in water as directed on package. Spread rice in 13x9-inch baking dish, cover with plastic wrap and refrigerate for 1 hour or until completely cool.
- Meanwhile, in small microwavable bowl, mix vinegar, sugar and salt. Microwave 20 to 30 seconds; whisk until sugar is dissolved. Stir in gingerroot.
- In large bowl, toss cooled rice with vinegar mixture. Stir in cucumbers, carrots, green onions and crabmeat; mix well. Top with avocado.
Nutrition Facts : Calories 310, Carbohydrate 56 g, Cholesterol 15 mg, Fat 1/2, Fiber 3 g, Protein 13 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 11 g, TransFat 0 g
SALMON SUSHI SALAD
A light lunch or dinner, this salmon salad is a homemade version of your favourite sushi platter, with edamame beans, avocado and pomegranate seeds
Provided by Chelsie Collins
Categories Dinner, Lunch, Main course, Supper
Time 25m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 862 calories, Fat 43 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 87 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 27 grams protein, Sodium 2.5 milligram of sodium
SUSHI SALAD
This sushi salad unrolls all of the quintessential flavors of your favorite sushi platter. Crisp strips of nori softened with chewy brown rice, crunchy vegetables and plump pieces of crab. Silky avocado and a peppy wasabi vinaigrette top the deconstructed California roll on a bed of baby spinach.
Provided by Tara Mataraza Desmond
Categories Classics Made Clean, Dinner Tonight, Lunch, dinner
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- In a medium saucepot, bring 2 cups water to a boil. Stir in rice, cover and reduce heat to low. Simmer for 30 minutes. Remove from heat and let sit, covered, for an additional 10 minutes. Spread rice on a baking sheet to cool to room temperature, about 15 minutes. In a small bowl, whisk wasabi, soy sauce, vinegar and honey. Set aside. In a large bowl, mix rice, cucumber, nori and carrot. Drizzle with wasabi-honey mixture and stir to combine. With a rubber spatula, gently fold in crab. Divide spinach evenly among serving bowls or plates and top each with rice-crab mixture and avocado.
Nutrition Facts : Calories 360 calories
SUSHI SALAD
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.
Provided by Tyler Clarke
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
SUSHI SALAD WITH MISO DRESSING
Basically your favourite vegetiarn sushi, in a bowl. Perfect for lunch.
Provided by Trish | The In Fine Balance Food Blog
Categories Salad
Time 25m
Number Of Ingredients 15
Steps:
- Make the dressing - in a mason jar with a lid, add miso and warm water. Mix with a spoon until miso dissolves. Add remaining ingredients. Secure lid tightly on the jar and shake well to combine.
- To assemble the salad, to make 4 servings of salad: combine greens, cooked rice, edamame, chopped cucumber, radish, and carrots in a large bowl. Toss. Roll nori sheets into a long cigar shape and using kitchen sheers, cut into thin strips over the salad. Add about 2 tablespoons of dressing per serving (about 8 tablespoons for 4 servings) and toss so vegetables and greens are well coated. Divide into 4 serving bowls and top each bowl with pickled ginger and avocado. Serve with more dressing on the side.
Nutrition Facts : Calories 393 kcal, Carbohydrate 46 g, Protein 13 g, Fat 20 g, SaturatedFat 2 g, Sodium 1324 mg, Fiber 11 g, Sugar 14 g, ServingSize 1 serving
SUSHI SALAD (PAREVE)
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
Provided by pesachz
Categories Kosher
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 177.5, Fat 0.5, SaturatedFat 0.1, Sodium 757.9, Carbohydrate 40.2, Fiber 2.8, Sugar 11.9, Protein 3.8
SPICY KANI SALAD
Spicy crab salad just like at your favorite sushi restaurant, with just a few ingredients and tons of flavor. Look at you, making your own takeout!
Provided by Lindsay
Categories Main Dish
Time 10m
Number Of Ingredients 3
Steps:
- Combine the crab, mayo, and sriracha in a small bowl.
- Taste - add more mayo if you'd like a creamier salad, or more sriracha for spicier.
- Serve with white rice, on sandwiches, with rice cakes, or over a cabbage salad - you can't go wrong with this one!
SUSHI RICE SALAD
Adapted from Moosewood Restaurant Lowfat Favorites. The original recipe calls for brown rice, but I substituted sushi rice. This recipe is a LOT of work and makes a LARGE amount. Having said that, it was good but believe it could benefit with a splash of something. I tried soy sauce, ponzu sauce and mirin. I preferred the mirin.
Provided by gailanng
Categories Rice
Time 50m
Yield 8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 328.2, Fat 9.1, SaturatedFat 1.4, Sodium 612.5, Carbohydrate 57.8, Fiber 6.9, Sugar 11, Protein 5.9
SIMPLE SUSHI SALAD
Provided by Sarah Tildesley
Categories Light meals Jamie Magazine Starters
Time 35m
Yield 2
Number Of Ingredients 11
Steps:
- Cook the rice according to the packet instructions.
- Cut the broccoli into florets, then steam with the kale in a steamer sitting on top of the rice until just tender. Refresh under cold running water.
- Transfer the rice and greens to your lunchbox.
- Halve and destone the avocado, then use a fork to mash the flesh in its skin. Add a little splash of soy sauce, the wasabi paste and the juice from 1 lime.
- Keep your spiked avocado in its skin and use it as a container. Cover with clingfilm (if you're feeding a friend at work, just push the halves together), and pop it in your lunchbox.
- For a dressing, pour 1 tablespoon of soy sauce into a jam jar, add the juice of the remaining lime and the honey. Peel and grate in the ginger.
- Flake the salmon over the rice and greens and sprinkle the pea shoots or cress on top.
- Keep your lunchbox, dressing and avocado refrigerated until ready to eat, then shake the dressing and pour over the rice and salmon, mix to coat, and enjoy, with the avocado on the side.
Nutrition Facts : Calories 379 calories, Fat 12 g fat, SaturatedFat 2.4 g saturated fat, Protein 22 g protein, Carbohydrate 42.7 g carbohydrate, Sugar 15.8 g sugar, Sodium 0 g salt, Fiber 0 g fibre
EASY CALIFORNIA ROLL SUSHI SALAD
I created this yummy salad because I love sushi, but have neither the equipment nor the patience to make sushi rolls. For the best sushi rice, a rice cooker is a necessity. This recipe can be easily adapted to reflect your own favorite variety of sushi.
Provided by Lisa Puma
Categories World Cuisine Recipes Asian
Time 50m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 491.2 calories, Carbohydrate 89.8 g, Cholesterol 17 mg, Fat 8.2 g, Fiber 6 g, Protein 12.7 g, SaturatedFat 1.3 g, Sodium 948.7 mg, Sugar 19.1 g
LAZY MAN'S SUSHI SALAD
A great dish when you're craving sushi, but don't have time for rolling! Veggie measurements are general guidelines - add as much or as little as you'd like and don't be afraid to create your own roll.
Provided by MaLizGa
Categories World Cuisine Recipes Asian
Time 45m
Yield 2
Number Of Ingredients 15
Steps:
- Bring water and rice to a boil in a saucepan, about 5 minutes. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
- Combine rice vinegar, sugar, and salt to a slight boil in a saucepan, about 5 minutes. Stir until dissolved and let cool 2 minutes. Pour mixture over cooked rice. Transfer to a serving bowl.
- Combine carrot, cucumber, crab sticks, ginger, water, wasabi, and oil in a bowl.
- Combine wet crab mixture with cooked rice in the serving bowl. Add avocado and nori just before serving. Sprinkle sesame seeds on top.
Nutrition Facts : Calories 726.9 calories, Carbohydrate 123.4 g, Cholesterol 16.8 mg, Fat 17.4 g, Fiber 8.5 g, Protein 15.1 g, SaturatedFat 2.7 g, Sodium 2415.2 mg, Sugar 17.8 g
AVOCADO SUSHI SALAD
An easy vegetarian sushi dish without all of the fuss. From Readers Digest Living. Works great as an appetizer or side dish and it's amazingly easy. I like to use the rice molds that they sell at Japanese markets for serving this salad. Soft lettuce works well if you wish to replace the spinach.
Provided by esmerelda smoot
Categories Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 361.8, Fat 13.8, SaturatedFat 2, Sodium 505.5, Carbohydrate 55.4, Fiber 8.5, Sugar 6, Protein 7.2
SUSHI SALAD
This wonderful dish may not be quite authentic with the addition of Old Bay Seasoning but it is delicious and super-easy to make. I have made it with both tuna and salmon which has not made any difference to the flavour.
Provided by Bokenpop aka Mad
Categories One Dish Meal
Time 5m
Yield 2-4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 434.5, Fat 28.2, SaturatedFat 4.6, Cholesterol 43.1, Sodium 1054.9, Carbohydrate 14.4, Fiber 2.9, Sugar 7.8, Protein 32.2
SUSHI SALAD RECIPE
Steps:
- In a large bowl, top the rice with the cucumber, avocado, cabbage, carrot, pickled ginger, salmon and sesame seeds.
- In a small bowl, whisk together the red chilli flakes, red wine vinegar and soy sauce. Just before serving, toss the salad with the dressing.
Nutrition Facts :
SUSHI SALAD
I have to admit that sushi salad has not been on my recipe repertoire at all. I wasn't sure my family would like it, and I imagined it to be more work than it was worth. But two readers of Kosherscoop.com requested a recipe, and then I went to my sons' school tea and tasted a really delicious version made by my friend Dassi. I made it for Yom Tov and it was unanimously approved by all 11 people around the table. This recipe is inspired by a sushi roll I particularly like, and I chose to plate it individually for a beautiful appetizer. The lemons are the secret to the wonderful flavor. Recipe by Estee Kafra. READ MORE
Provided by Recipe By Estee Kafra
Categories Appetizers , Salads
Yield 6
Number Of Ingredients 17
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.
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