Sushi Salad

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.

Time: 30 minutes

Steps:

  • cook rice let cool for 5 minutes
  • while rice is cooking cut all 3 peppers into medium square pieces
  • cut cucumber into slices 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 image

Number Of Ingredients: 11

Ingredients:

  1. sushi rice
  2. red pepper
  3. yellow pepper
  4. orange bell pepper
  5. cucumber
  6. carrot
  7. rice vinegar
  8. light soy sauce
  9. wasabi
  10. fresh seaweed
  11. imitation crabmeat


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.

Recipe From allrecipes.com

Provided by MaLizGa

Time 45m

Yield 2

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.


Lazy Man's Sushi Salad image

Number Of Ingredients: 15

Ingredients:

  • 2 cups water
  • 1 cup sushi rice, rinsed
  • ¼ cup seasoned rice vinegar
  • 1 tablespoon white sugar
  • 1 teaspoon salt
  • 1 medium carrot, peeled and thinly sliced into 1-inch strips
  • ½ cucumber, peeled and thinly sliced into 1-inch strips
  • 6 pieces imitation crab sticks, chopped, or more to taste
  • ¼ cup pickled ginger
  • 2 tablespoons water
  • 2 tablespoons wasabi sauce
  • 1 tablespoon vegetable oil
  • 2 sheets nori, torn into nickel-sized pieces
  • ½ ripe avocado, cut into small pieces
  • 1 tablespoon sesame seeds, or as needed


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.

Recipe From allrecipes.com

Provided by Lisa Puma

Time 50m

Yield 4

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.


Easy California Roll Sushi Salad image

Number Of Ingredients: 9

Ingredients:

  • 1 ½ cups sushi rice, or Japanese short-grain white rice
  • 2 cups water
  • ½ cup rice wine vinegar
  • ¼ cup sugar
  • ⅛ cup sake
  • 12 ounces imitation crabmeat, flaked
  • 1 cup seeded and chopped cucumber
  • 1 avocado, chopped
  • 1 tablespoon soy sauce, or to taste


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.

Recipe From allrecipes.com

Provided by Nicole Berger

Time 1h

Yield 2

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.


California Roll Sushi Salad image

Number Of Ingredients: 13

Ingredients:

  • 1 cup water
  • ½ cup uncooked short-grain white rice
  • ¼ cup rice wine vinegar
  • 2 tablespoons pickled ginger, with juice
  • 1 tablespoon mayonnaise
  • 1 tablespoon soy sauce
  • 1 tablespoon white sugar
  • 2 teaspoons wasabi powder, or to taste
  • 1 teaspoon sesame oil
  • 2 cups shredded imitation crabmeat
  • 1 avocado, cubed
  • ½ English cucumber, cut into 1-inch strips
  • 3 sheets nori, crumbled


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.

Recipe From food.com

Provided by Tyler Clarke

Time 30m

Yield 4-6 serving(s)

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 image

Number Of Ingredients: 11

Ingredients:

  • 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)


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.

Recipe From food.com

Provided by Bokenpop aka Mad

Time 5m

Yield 2-4 serving(s)

Steps:



Sushi Salad image

Number Of Ingredients: 11

Ingredients:

  • 1/2 lb fresh tuna, very thinly sliced
  • 1 cup English cucumber, julienned
  • 2 tablespoons sesame seed oil
  • 4 tablespoons unseasoned rice vinegar
  • 1 tablespoon sugar
  • 2 tablespoons soy sauce
  • 1/4 teaspoon Old Bay Seasoning
  • 1/8 teaspoon red pepper flakes
  • 1/8 teaspoon cayenne pepper
  • 1/4 cup green onion, chopped
  • 1/4 cup sesame seeds


SUSHI HOUSE SALAD DRESSING, IT'S ORANGE!

Sushi bar salad is a must with the standard orange dressing! This is IT! You do not want to blend oil too long or you will get a mayonnaise consistency.

Recipe From allrecipes.com

Provided by Tamara Grimes

Time 10m

Yield 8

Steps:

  • Place carrots, ginger root, soy sauce, vinegar, and orange juice into a blender; blend until liquified. Pour in peanut oil and pulse once or twice just to combine.


Sushi House Salad Dressing, It's ORANGE! image

Number Of Ingredients: 6

Ingredients:

  • 3 carrots, peeled and cut in chunks
  • 1 (2 inch) piece fresh ginger root
  • 1 tablespoon soy sauce
  • ¼ cup white wine vinegar
  • ¼ cup orange juice
  • 2 tablespoons peanut oil


JAPANESE RESTAURANT CUCUMBER SALAD

Simple and easy to make, with a sweet and spicy dressing that adds a refreshing bite. This recipe comes from a lovely, now-elderly Japanese woman friend who was a second-generation immigrant and patiently endured internment during WWII as a young girl. The cucumber salad is similar to sunomo in Japanese restaurants, but a bit more assertive. The ingredients are available in the Asian or ethnic foods sections of most metropolitan grocery stores. If you're diabetic, use sugar substitute instead of sugar with the same results. Original recipe called for 1 teaspoon MSG also.

Recipe From allrecipes.com

Provided by MARYLAUREN

Time 45m

Yield 4

Steps:

  • Whisk sugar, rice vinegar, sesame oil, chile paste, and salt together in a bowl. Add cucumbers and stir to coat. Allow salad to marinate for 30 minutes before serving at room temperature.


Japanese Restaurant Cucumber Salad image

Number Of Ingredients: 6

Ingredients:

  • 2 tablespoons white sugar
  • 2 tablespoons rice vinegar
  • 1 teaspoon Asian (toasted) sesame oil
  • 1 teaspoon chili paste (sambal oelek)
  • salt to taste
  • 2 large cucumbers - peeled, seeded, and cut into 1/4-inch slices


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.

Recipe From bettycrocker.com

Provided by By Betty Crocker Kitchens

Time 1h25m

Yield 8

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.


California

Number Of Ingredients: 10

Ingredients:

  • 2 cups uncooked regular long-grain white rice
  • 1/3 cup rice vinegar (not seasoned)
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 2 teaspoons grated gingerroot
  • 2 large cucumbers, seeded, chopped
  • 2 medium carrots, finely shredded (1 cup)
  • 8 medium green onions, sliced (1/2 cup)
  • 2 packages (8 oz each) imitation crabmeat sticks, sliced
  • 1 small avocado, pitted, peeled and thinly sliced


SUSHI-ROLL RICE SALAD

Recipe From epicurious.com

Yield Makes 4 servings

Steps:

  • Rinse rice in several changes of cold water in a bowl until water is almost clear, then drain in a colander 30 minutes.
  • Bring rice and 1 3/4 cups water to a boil in a 3- to 4-quart heavy saucepan, then simmer, covered, 2 minutes. Remove from heat and let rice stand, covered, 10 minutes (do not lift lid).
  • While rice is standing, bring vinegar, sugar, and salt just to a boil in a very small saucepan, stirring constantly until sugar is dissolved, then cool 2 minutes.
  • Spread rice in a large shallow baking pan, then sprinkle with vinegar mixture and toss with a wooden spoon.
  • Shave thin lengthwise slices from carrot with a vegetable peeler, then cut slices diagonally into 1/4-inch-wide strips.
  • Whisk together wasabi, remaining 1 1/2 tablespoons water, and oil in a bowl, then add rice, carrot, cucumber, scallions, pickled ginger, and sesame seeds and toss gently.
  • Halve, pit, and peel avocado and cut crosswise into 1/4-inch-thick slices. Arrange 2 shiso leaves (if using) on each of 4 plates. Top with avocado and rice mixture and sprinkle with nori strips.


Sushi-Roll Rice Salad image

Number Of Ingredients: 15

Ingredients:

  • 1 1/2 cups short-grain sushi rice
  • 1 3/4 cups plus 1 1/2 tablespoons water
  • 1/4 cup seasoned rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 medium carrot
  • 1 1/4 teaspoons wasabi paste (Japanese horseradish paste)
  • 1 1/2 tablespoons vegetable oil
  • 1/2 large seedless cucumber (usually plastic-wrapped), peeled, halved lengthwise, cored, and chopped (1 cup)
  • 3 scallions, thinly sliced diagonally
  • 3 tablespoons drained sliced Japanese pickled ginger, coarsely chopped
  • 1 tablespoonsesame seeds, toasted
  • 1 firm-ripe California avocado
  • 8 fresh shiso leaves (optional)
  • 1 (6-inch) square toasted nori (dried laver), cut into very thin strips with scissors


SUSHI-RICE SALAD

Make and share this Sushi-rice Salad recipe from Food.com.

Recipe From food.com

Provided by Vino Girl

Time 50m

Yield 7 serving(s)

Steps:

  • RICE: Rinse rice thoroughly in a sieve.
  • Drain well.
  • Bring 2 cups water to a boil in a medium saucepan; add rice and salt.
  • Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
  • Remove from heat; uncover and cool to room temperature.
  • DRESSING: Combine vinegar and next 6 ingredients (vinegar through wasabi) in a small bowl.
  • Combine cooled rice, dressing, cucumber, onion, and sesame seeds in a large bowl.
  • Sprinkle evenly with nori.


Sushi-rice Salad image

Number Of Ingredients: 14

Ingredients:

  • 2 cups uncooked sushi rice
  • 2 cups water
  • 1 teaspoon kosher salt
  • 1/2 cup rice vinegar
  • 1 tablespoon vegetable oil
  • 1 tablespoon dark sesame oil
  • 1 tablespoon low sodium soy sauce
  • 1 teaspoon fresh ginger, grated and peeled
  • 1 garlic clove, minced
  • 1/4-3/4 teaspoon prepared wasabi
  • 1 cup English cucumber, julienned and peeled
  • 1/4 cup red onion, minced
  • 1 tablespoon sesame seeds, toasted
  • 1 sheet nori, cut into 2-inch julienne strips (seaweed)


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