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.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 6-8 servings
Ingredients:
- 1 cup sushi rice (uncooked)
- 3 bell peppers (1 red, 1 yellow, orange)
- 1 cucumber
- 1 carrot
- 2 Tbsp. rice vinegar
- 1 Tbsp. sugar
- 1 tsp. salt
- 1/4 cup light soy sauce
- 1/2 teaspoon wasabi (optional)
- 2 sheets sushi fresh seaweed
Preparation:
1. 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.
2. Cut peppers into small squares.
3. Cut unpeeled cucumber into small squares.
4. Grate carrot.
5. Stir the vegetables into the cooled rice.
6. In a small bowl, mix the soy sauce with the wasabi. Then stir the soy and wasabi mixture into the rice.
7. Tear sushi seaweed paper into small pieces and sprinkle on top of the salad.
Serving Suggestions: Serve with Salmon Patties.
2. Cut peppers into small squares.
3. Cut unpeeled cucumber into small squares.
4. Grate carrot.
5. Stir the vegetables into the cooled rice.
6. In a small bowl, mix the soy sauce with the wasabi. Then stir the soy and wasabi mixture into the rice.
7. Tear sushi seaweed paper into small pieces and sprinkle on top of the salad.
Serving Suggestions: Serve with Salmon Patties.