Sushi Salad Pareve Recipes

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CLASSIC JAPANESE SUSHI RICE



Classic Japanese Sushi Rice image

Perfect sushi starts with perfect rice. Here's an easy recipe for Japanese sushi rice, which is a sticky rice seasoned with vinegar and sugar.

Provided by Setsuko Yoshizuka

Categories     Entree     Appetizer     Ingredient

Time 1h30m

Yield 6

Number Of Ingredients 6

3 cups Japanese rice
3 1/4 cups water
1/3 cup rice vinegar
1/4 cup sake-mash vinegar, or white-wine vinegar , optional
3 tablespoons sugar
1 teaspoon salt

Steps:

  • Gather the ingredients.
  • Put the rice in a large bowl and rinse it by covering it with cold running water and gently mixing it around using your hand. Carefully pour out the water and repeat rinsing until the water becomes almost clear.
  • Drain the rice in a colander and set aside for 30 minutes.
  • Place the rice in a rice cooker and add the water. Let the rice soak in the water for at least 30 minutes.
  • Start the cooker and set it according to your cooker's instructions. When the rice is cooked, let it steam for about 15 minutes.
  • Prepare the sushi vinegar by mixing the rice vinegar, sake-mash vinegar (if using), sugar, and salt in a saucepan. Put the pan over low heat and cook until the sugar dissolves. Set aside to cool.
  • Spread the hot steamed rice onto a large plate or in a large bowl.
  • Sprinkle the vinegar mixture over the rice and quickly fold the rice with a shamoji (rice spatula) or wooden spatula. Be careful not to smash the rice.
  • To cool and remove the moisture of the rice, waft a handheld paper fan over the sushi rice as you mix it. This will give the sushi rice a shiny look.
  • It's best to use the sushi rice right away to make rolls with your favorite fillings.

Nutrition Facts : Calories 160 kcal, Carbohydrate 36 g, Cholesterol 0 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, Sodium 358 mg, Sugar 6 g, Fat 0 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

SUSHI SALAD (PAREVE)



Sushi Salad (Pareve) image

We LOVE sushi, and it makes a wonderful appetizer for a summer Shabbos meal. But sushi takes time to prepare. This Sushi Salad is a great way to enjoy the great taste of sushi without all the time and effort required to prepare sushi. Adapted from http://kosherfood.about.com/od/koshersaladrecipes/r/sushi-salad.htm by Giora Shimoni http://kosherfood.about.com/bio/Giora-Shimoni-17142.htm

Provided by pesachz

Categories     Kosher

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 cup sushi rice (uncooked)
2 carrots
2 stalks celery
1 mango
1 cucumber
2 tablespoons rice vinegar
1 tablespoon sugar
1 teaspoon salt
1/8 cup light soy sauce
1 teaspoon wasabi (optional)
1 sheet sushi fresh seaweed

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.

Nutrition Facts : Calories 177.5, Fat 0.5, SaturatedFat 0.1, Sodium 757.9, Carbohydrate 40.2, Fiber 2.8, Sugar 11.9, Protein 3.8

EASY CALIFORNIA ROLL SUSHI SALAD



Easy California Roll Sushi Salad image

I created this yummy salad because I love sushi, but have neither the equipment nor the patience to make sushi rolls. For the best sushi rice, a rice cooker is a necessity. This recipe can be easily adapted to reflect your own favorite variety of sushi.

Provided by Lisa Puma

Categories     World Cuisine Recipes     Asian

Time 50m

Yield 4

Number Of Ingredients 9

1 ½ cups sushi rice, or Japanese short-grain white rice
2 cups water
½ cup rice wine vinegar
¼ cup sugar
⅛ cup sake
12 ounces imitation crabmeat, flaked
1 cup seeded and chopped cucumber
1 avocado, chopped
1 tablespoon soy sauce, or to taste

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.

Nutrition Facts : Calories 491.2 calories, Carbohydrate 89.8 g, Cholesterol 17 mg, Fat 8.2 g, Fiber 6 g, Protein 12.7 g, SaturatedFat 1.3 g, Sodium 948.7 mg, Sugar 19.1 g

SUSHI SALAD



Sushi Salad image

This wonderful dish may not be quite authentic with the addition of Old Bay Seasoning but it is delicious and super-easy to make. I have made it with both tuna and salmon which has not made any difference to the flavour.

Provided by Bokenpop aka Mad

Categories     One Dish Meal

Time 5m

Yield 2-4 serving(s)

Number Of Ingredients 11

1/2 lb fresh tuna, very thinly sliced
1 cup English cucumber, julienned
2 tablespoons sesame seed oil
4 tablespoons unseasoned rice vinegar
1 tablespoon sugar
2 tablespoons soy sauce
1/4 teaspoon Old Bay Seasoning
1/8 teaspoon red pepper flakes
1/8 teaspoon cayenne pepper
1/4 cup green onion, chopped
1/4 cup sesame seeds

Steps:

  • Mix all dressing ingredients together and pour over tuna and cucumber.
  • Sprinkle over topping, cover and refrigerate for an hour or so.
  • Serve over cold rice (any sticky kind will do) with pickled ginger and wasabi paste.

Nutrition Facts : Calories 434.5, Fat 28.2, SaturatedFat 4.6, Cholesterol 43.1, Sodium 1054.9, Carbohydrate 14.4, Fiber 2.9, Sugar 7.8, Protein 32.2

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