Zachs Sushi Salad Recipes

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.

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.

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.

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.

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.

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.