Sushi Salad

Bonnie Stern posted this in the National Post and the picture sold me immediately.   The kids almost liked it.  They ate parts of it.  This turned out really good.  It was like a California roll all mixed up in a bowl.   I will definitely be making this again, and really it’s almost all made from pantry staples.   And it looks so good that it would be suitable for entertaining.

Sushi Salad or Chirashi sushi

  • 1 C  sushi rice
  • 1 2/3 C cold water
  • ¼ C  seasoned rice vinegar or more to taste
  • ½ lb green beans, trimmed and steamed and cut into 1″ peices
  • 12 oz cooked crabmeat, (or 1 pkg of faux crab)
  • ½ C  frozen baby peas or edamame1
  • 1½C   English cucumber, seeded and diced
  • 1 tbsp   chopped pickled sushi ginger
  • 2 tbsp  chopped fresh chives
  • 1 sheet toasted nori, cut into thin strips
  • 2 tbsp sesame seeds, toasted
  1. Rinse rice with cold water until water runs clear. Drain well. Place rice in a medium-sized saucepan and add the cold water. Cover and bring to a boil.   Reduce heat to low and cook 17 minutes,  (follow the package instructions, there may be variations, I used PC Sticky rice).   Remove from heat and allow rice to rest, covered, for 5 minutes longer.
  2. Spoon rice gently into a large serving bowl.
  3. Sprinkle rice with vinegar and mix.
  4. Add green beans, crab, peas,cucumber, ginger, chives, nori and sesame seeds.
  5. Add avocado and serve with soy sauce.
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2 responses to “Sushi Salad

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