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.
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Mary Awuni
[email protected]This salad is amazing! It's so easy to make and it's always a crowd-pleaser.
Mohammad A Ramadan
[email protected]I love this salad! It's so refreshing and flavorful. I've made it several times and it's always a hit.
Tosar Aknda
[email protected]This salad was delicious! The flavors were perfect and it was so easy to make.
Ayman Fawzy
[email protected]This salad was so easy to make and it tasted great! I used brown rice instead of white rice and it was still really good.
Steven Buckey
[email protected]I made this sushi salad for a party and it was a huge hit! Everyone loved it. The salad is so flavorful and refreshing, and it's a great way to use up leftover sushi rice.
Naomi Caiya
[email protected]This sushi salad was amazing! I followed the recipe exactly and it turned out perfect. The flavors were so fresh and delicious, and the salad was really easy to make. I will definitely be making this again.