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.