Sushi Salad

Sushi Salad

I love this time of year! This is the time of year that things start coming in in the garden! Not only do we have strawberries galore, we’ve got carrots that were over looked last year during harvest that are ready to go and we’ve got snow peas that are starting to pop up! When these early harvest things start coming about it’s fun to start making things using those ingredients! You can’t get more local than your own back yard!

This dish is a variation of the one I found at Fat Free Vegan last fall. This is my twist on her original idea. Sometimes I use sushi rice and sometimes I use short grain brown rice as I did last night (which for all practical purposes is sushi rice that hasn’t been processed). In fact any sort of rice you prefer would work fine. I bet orzo might even pass in a pinch and it’s pasta, not rice, but that’s neither here nor there.

Anyway, Sushi Salad Dianne Style is cool, delicious and gives you that sushi kick if you like that sort of thing (which I do) without the roll. Even if you don’t really care for sushi (or think you don’t) try the salad…It’s a dish in and of itself and if you like fresh, you’ll love this!

What You’ll Need:
1 cup of uncooked short grain brown or white rice, cooked according to package directions
3 tablespoons of sushi vinegar
1 – 10 ounce package of frozen edamame
1 carrot, cut into rounds
1/2 a large cucumber, peeled, seeded and chopped
1 – 6 ounce jar of sliced mushrooms, drained
1 tablespoon of prepared wasabi (Optional…I LOVE wasabi, but if you aren’t a fan of the heat then leave it out. It definitely gives it a bit of a kick, though it does mellow out in the leftovers.)
1 cup of snow pea pods
1 sheet of nori, chopped or torn (Optional)

Cook rice according to package directions. Remove from heat and place in a very large bowl (I prefer glass) and stir in sushi vinegar immediately. Next stir in frozen edamame into the rice/vinegar mixture while the rice is still hot to thaw them and let sit for about 10 minutes. Add carrots, cucumbers and mushrooms and stir to mix. Add wasabi and stir well to incorporate. Sprinkle the top of the salad with snow pea pods. Chill at least 1 hour before serving. Right before serving add a bit of chopped or torn nori as a topping to each serving if desired.

Notes: You can add in anything you like in your sushi rolls. I like it topped with avocado and sprinkled with Furikake.

Vegetable Sushi Rolls

Cut Sushi

When we moved to Maryland I tried sushi for the first time and immediately fell in love! Since Alexis was born I haven’t had much of a chance to actually eat sushi given most sushi restaurants are not kid friendly and Jamison is an extremely picky eater, and sushi is nowhere near to any form of food he would even try, let alone eat. Several times over the years I’ve thought to myself that sushi (though everyone tries to tell you otherwise) would not be that hard to make.

Right after Alexis was born my sister even made me a little “sushi kit” complete with bamboo sushi mat, sushi vinegar and wasabi powder so I could give it a whirl. Today, 3 1/2 years later, I decided to do just that! The was only one problem…I have already packed my bamboo sushi mat (we’re planning to move to a new house sometime this year and I’m packing up things that aren’t essential to get a jump start on the whole situation!) and it never fails the minute you pack something you need it, but luckily I found an article online that suggested using a dish towel instead of a bamboo mat and it worked, though I would wager it would be a bit easier with the bamboo mat, but we’ll revisit that little hunch when the new house materializes.

So my experience with sushi today stuck with veggies as I’m doing a little experiment with no meat for the month of January. I’ll most likely add back in seafood and fish once the month is over, but for now the veggie thing is working out quite well. I really like cucumber rolls or avocado rolls or the like. Today’s incarnation has avocado, carrots and cucumber and I was extremely pleased at how well it turned out!

Over the years the reason I haven’t tried to make sushi up to this point is it’s one of those things that has an aura around it and some people who are good at making sushi like to make it seem harder than it really is. I’m here to tell you that it was EXTREMELY easy! I was shocked at how easy it was and how easily it went together!

Sushi Ingredients

What You’ll Need:
1 cup of sushi rice, cooked according to package directions and cooled to handling temperature (Makes roughly 2+ cups of cooked rice)
2 tablespoons of sushi vinegar (If you can’t find sushi vinegar you can make some yourself. (See step 2). I haven’t tried this method, but I plan to as soon as I run out of the bottle I have.)
1 small carrot, cut into matchsticks 1/4 of an English cucumber, seeded and cut into long strips
1/2 of a small avocado, cut into strips
A bowl of lukewarm tap water with a pinch of sea salt
Soy sauce
Sushi Ingredients

Once the rice is cooked according to package directions remove from heat and transfer to a bowl. Add 1 tablespoon of sushi vinegar per cup of cooked rice (2 in this case) and stir until incorporated. Let cool.

Once rice is cool to the touch lay a single piece of Nori on a bamboo sushi mat or a clean dish towel. Wet your fingertips in the bowl of lukewarm water and spread sushi rice to the edge of the Nori leaving a 1 inch to 1 1/2 inch edge on the bottom:

Nori and Sushi Rice

Next line your ingredients across the bottom edge of the rice on the end with the edge:

Ready To Roll

Using your sushi mat or dish towel slowly roll the sushi placing the seam side down:

Sushi Rolls and Ingredients

Slice and serve with soy sauce and wasabi. Cut Sushi I personally like my sushi a bit chilled so I put it in the fridge, covered for about 30 minutes prior to eating. You can eat it immediately if you like. This recipe made 2 rolls with just a little rice left over.

Cut Sushi