Sushi Rice Salad: Unique and Flavorful Sushi Flavors . . . Gadget-Free

Sushi Rice Salad: Unique and Flavorful Sushi Flavors . . . Gadget-Free

Sushi Rice Salad: Unique and Flavorful Sushi Flavors . . . Gadget-Free

 

I adore sushi.

That said, I’ve never actually made it myself.

I know you can buy the whole sushi making kit: bamboo mats, rice paddle and nori seaweed sheets, etc. You can then slice cucumber and carrots into perfect little matchsticks, buy sushi-grade fish at a Japanese market and perfectly ripe avocado (if such a thing exists), and create your own personalized rolls, but frankly, I think I’m a tad too sushi-challenged to create it on my own. I’m afraid mine would go all “Ray Rayner” on me, and end up looking like the sad little pieces below.

Sushi Rice Salad: Sushi Fail

All is not lost, though. Apparently, if you’re dead set on making homemade sushi, there’s a contraption in existence called the Sushi Bazooka to rush to your aid.

I kid you not.

You simply load the two split open sides of a tube with sticky rice and then the fillings of your choosing. After that, you slap the two sides together, and plunger the whole thing out onto nori paper like an edible, Asian-flavored Play-Do cylinder.

Sushi Rice Salad: Sushi Bazooka sushi pooper

And while this little sushi pooper got fairly good reviews on Amazon, I believe I’ll pass on it as well, at least for now, primarily because I fear it would merely end up fighting for shelf space and dust collection dibs beside our George Foreman grill, Zojirushi rice cooker, and Ronco-certified mango juicer in the basement storage room.

That’s why I love this authentically tasty, yet gadget-free salad . . .

You get to enjoy the refreshing flavors of sushi, without all of the bamboo-mat-matchstick-making-sushi-pooping fuss.

Sticky rice, fresh avocado, pickled ginger and crunchy cucumber chunks dressed in rice vinegar wasabi dressing are what we’re talking about here – simple sushi flavor.

It’s a fantastic side for salmon or whitefish and would even pair well with the Pineapple Chicken Burger recipe I recently published.

What’s more, you should be able to find all of the ingredients in the Asian section and/or sushi counter of your local grocery store. I know that I’ve always been able to.

After sampling this dish, my friend, Diane, suggested adding crab to it so that it could be a complete meal. And, you know what? I think that’s a smashing idea! One that I’ll certainly try out the next time I make it.

Here’s how you pull the salad together. (Note: Sushi Bazooka users need not read on.)

Recipe courtesy of: epicurious.com

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 (Typically found at the sushi counter.)
  • 1 tablespoon sesame seeds, toasted
  • 1 firm-ripe California avocado

Directions:

  1. Rinse rice in several changes of cold water in a bowl until water is almost clear, then drain in a colander 30 minutes.
  2. 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).
  3. 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.
  4. Spread rice in a large shallow baking pan, then sprinkle with vinegar mixture and toss with a wooden spoon.
  5. Shave thin lengthwise slices from carrot with a vegetable peeler, then cut slices diagonally into 1/4-inch-wide strips.
  6. 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.
  7. Halve, pit, and peel avocado and cut crosswise into 1/4-inch-thick slices. Top vegetables with avocado and rice mixture.
  8. Add avocado and rice to vegetables, and gently toss.

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And here’s the handy printable version.

Sushi Rice Salad

Serves 6

Ingredients

  • 1 1/2 cup short-grain sushi rice
  • 1 3/4 cup plus 1 1/2 tablespoons water
  • 1/4 cup seasoned rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 Medium carrot
  • 1 1/4 teaspoon wasabi paste
  • 1 1/2 tablespoon vegetable oil
  • 1/2 Large seedless cucumber (peeled, halved lengthwise, cored, and chopped (1 cup))
  • 3 scallions (thinly sliced diagonally)
  • 3 tablespoons drained sliced Japanese pickled ginger (coarsely chopped (Typically found at the sushi counter.))
  • 1 tablespoon sesame seeds (toasted)
  • 1 firm-ripe avocado

Directions

Step 1
Rinse rice in several changes of cold water in a bowl until water is almost clear, then drain in a colander 30 minutes.
Step 2
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).
Step 3
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.
Step 4
Spread rice in a large shallow baking pan, then sprinkle with vinegar mixture and toss with a wooden spoon.
Step 5
Shave thin lengthwise slices from carrot with a vegetable peeler, then cut slices diagonally into 1/4-inch-wide strips.
Step 6
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.
Step 7
Halve, pit, and peel avocado and cut crosswise into 1/4-inch-thick slices. Top vegetables with avocado and rice mixture.
Step 8
Add avocado and rice to vegetables, and gently toss.

 

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Written by Becky


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About Me:

Hi! My name is Becky. I’m a mom, a wife, a friend, a writer, and a compulsive thinker. Don't invite me to a spa or to shop the day away, but rather, make me laugh, engage me in interesting conversation, play a game with me, or give me a cappuccino and homemade vanilla bean flan and I’m yours ‘til the cows come home.

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