Sushisalad Recipes
CALIFORNIA "SUSHI" RICE SALAD
Looking for an Asian-inspired dinner? Then check out this veggies and rice salad that's delicious to eat and easy-to-make.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h25m
Yield 8
Number Of Ingredients 10
Steps:
- In 3-quart saucepan, cook rice in water as directed on package. Spread rice in 13x9-inch baking dish, cover with plastic wrap and refrigerate for 1 hour or until completely cool.
- Meanwhile, in small microwavable bowl, mix vinegar, sugar and salt. Microwave 20 to 30 seconds; whisk until sugar is dissolved. Stir in gingerroot.
- In large bowl, toss cooled rice with vinegar mixture. Stir in cucumbers, carrots, green onions and crabmeat; mix well. Top with avocado.
Nutrition Facts : Calories 310, Carbohydrate 56 g, Cholesterol 15 mg, Fat 1/2, Fiber 3 g, Protein 13 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 11 g, TransFat 0 g
CALIFORNIA ROLL SUSHI SALAD
If you like California rolls but don't want to go through the trouble of rolling your own sushi, this recipe is for you.
Provided by Nicole Berger
Categories Salad Seafood Salad Recipes Crab Salad Recipes
Time 1h
Yield 2
Number Of Ingredients 13
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.
Nutrition Facts : Calories 637 calories, Carbohydrate 88.5 g, Cholesterol 36.6 mg, Fat 23.8 g, Fiber 10.2 g, Protein 19.6 g, SaturatedFat 3.6 g, Sodium 2039 mg, Sugar 21.2 g
SUSHI SALAD
GREAT SIDE DISH FOR SUSHI LOVERS! low fat, low calorie salad that goes with anything. try it out you will be bound to fall in love with it.
Provided by Tyler Clarke
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
SUSHI SALAD (PAREVE)
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
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
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
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
More about "sushisalad recipes"
15 EASY SUSHI RECIPES FOR BEGINNERS - EASY HOMEMADE SUSHI
From easyhomemadesushi.com
Estimated Reading Time 7 mins
- Traditional Sushi Rolls (Hosomaki) Ingredients: 2 cups of Japanese short grain rice. 4 tablespoon seasoned rice vinegar. For fillings: 1 Japanese or Persian cucumber.
- Spicy Tuna Rolls. Ingredients: 2 cups cooked sushi rice. ¼ cup seasoned rice vinegar. 4 sheets of Nori (half size) For fillings: 1 can drained tuna. 1 ½ tbsp mayonnaise.
- Futomaki Sushi Rolls. Preparing cooked dried daikon radish(Kanpyo) 1 ounce dried daikon radish (kanpyo) Water (for soaking) 2/3 cup dashi soup stock. 2 tbsp sugar.
- Cucumber Roll (Kappa Maki) Ingredients : 2 cups of cooked sushi rice. ¼ cup of seasoned rice vinegar. 4 sheets of Nori (cut in half) 2 Japanese cucumbers. Step 1: Prepare sushi rice by mixing seasoned vinegar with cooked sushi rice.
- Yellowtail Sushi Roll. Ingredients: 4 oz hamachi yellowtail (sushi-grade) 1/2 cup cooked sushi rice. ¼ cup seasoned vinegar. 1 tsp Sriracha sauce. 1 1/2 tbsp spicy mayo.
- Tiger Roll Sushi. Ingredients: 250g Japanese short-grained rice. 4 tbsp seasoned rice vinegar. 8 large tiger prawns. 2 tbsp roe (flying fish) 4 tbsp Japanese mayonnaise.
- Dragon Roll. Ingredients: 1 Japanese or Persian cucumber. 2 Avocados. 1/2 lemon. 2 Nori sheets cut in half. 2 cups sushi rice. 8 pieces of shrimp tempura. 2 tbsp Tobiko.
- Temaki Sushi (Hand roll) 2 cups of cooked sushi rice. ¼ cup of seasoned rice vinegar. 4-5 Nori sheets cut into half. Sushi-grade Salmon. Lettuce. Sushi- grade Tuna.
- Inari Sushi. 2 cups of short-grained rice. 4 tablespoons of seasoned rice vinegar. 2 sheets Korean seaweed laver. 10 square inari tofu pockets. Step 1: First, you need to cook short-grained rice in rice cooker or in a pot.
- California Rolls. Ingredients: 2 cups of cooked sushi rice. ¼ cup seasoned rice vinegar. Juice of 1/2 lemon. 1 avocado, peeled, pitted, and sliced into thick pieces.
SIMPLE SUSHI SALAD | FISH RECIPES | JAMIE MAGAZINE
From jamieoliver.com
Cuisine JapanseseTotal Time 35 minsCategory Light MealsCalories 379 per serving
- Cut the broccoli into florets, then steam with the kale in a steamer sitting on top of the rice until just tender.
- Refresh under cold running water. Transfer the rice and greens to your lunchbox.Halve and destone the avocado, then use a fork to mash the flesh in its skin.
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From justonecookbook.com
- Japanese Spinach Salad with Sesame Dressing. This spinach salad is dressed in a nutty aromatic sauce where freshly ground sesame seeds combined with soy sauce, sugar, sake and mirin for a mighty flavor.
- Salad with Wafu Dressing. Wafu dressing simply refers to “Japanese-style salad dressing”, where the mixture consists of soy sauce, rice vinegar, and vegetable oil.
- Japanese Salad with Carrot Ginger Dressing. If you dine out regularly at Japanese restaurants in the US, you’re probably familiar with salads that are served with Carrot Ginger Dressing.
- Japanese Kani Salad. Tossed in a bowl of crunchy lettuce, refreshing cucumber, sweet corn, and crab meat, this Japanese Crab Salad with Ponzu-Mayonnaise Dressing is delightful regardless of how you serve it.
- Spicy Bean Sprout Salad. Love a crunchy ramen topping with a kick? You will have to give this Spicy Bean Sprout Salad a try. The peppery, spicy sesame taste from the sauce is going to wake up your palate.
- Japanese Salad with Sesame Dressing. Sesame dressing is a classic Japanese dressing used in many salad recipes. Sesame seeds are gently toasted in a frying pan until fragrant and then whisked well with creamy mayo, rice vinegar, soy sauce, mirin and sesame oil.
- Spring Mix Salad with Sweet Miso Dressing. Miso adds a wonderful depth to the salad dressing. Here, I added avocado slices, fresh mint with the spring salad mix and draped it with Sweet Miso Dressing for a delicious pairing.
- Japanese Potato Salad. Japanese potato salad is a home-cooking staple dish in Japan. Slightly different from the US versions, the potatoes are roughly mashed and combined with all sorts of colorful ingredients, and then seasoned with Japanese mayonnaise and sometimes rice vinegar.
- Avocado, Shrimp & Broccoli Salad. You can find this popular salad at most of the deli in department stores in Japan. It’s very easy to make at home too!
- Broccolini Gomaae. Another variation of gomaae – this time with broccolini. A cross between broccoli & Chinese broccoli, Broccolini not only have a great texture but it is also highly nutritious.
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From infinebalance.com
5/5 (1)Total Time 25 minsCategory SaladCalories 393 per serving
- Make the dressing - in a mason jar with a lid, add miso and warm water. Mix with a spoon until miso dissolves. Add remaining ingredients. Secure lid tightly on the jar and shake well to combine.
- To assemble the salad, to make 4 servings of salad: combine greens, cooked rice, edamame, chopped cucumber, radish, and carrots in a large bowl. Toss. Roll nori sheets into a long cigar shape and using kitchen sheers, cut into thin strips over the salad. Add about 2 tablespoons of dressing per serving (about 8 tablespoons for 4 servings) and toss so vegetables and greens are well coated. Divide into 4 serving bowls and top each bowl with pickled ginger and avocado. Serve with more dressing on the side.
SUSHI SALAD RECIPE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
5/5 (1)Total Time 55 minsEstimated Reading Time 3 mins
- 1. In a large pot, combine rice and water. Bring to a simmer. Cover and cook on low for about 45 minutes. Meanwhile, in a small saucepan, bring 1/4 cup vinegar to boil with sugar and salt, stirring until sugar is dissolved and remove from heat.
- 2. Transfer rice to a large bowl and stir in vinegar mixture. Cool rice and stir in sesame seeds, remaining 3 tablespoons vinegar, oil, ginger, green onions, carrot, cucumber, edamame, and nori strips. Top salad with avocado slices.
- 3. In a small bowl, stir wasabi powder into hot water and stir in cold water, soy sauce, and ginger juice. Drizzle dressing over salad and serve.
- Note-look for the ingredients in the Asian section of the grocery store. If you can't find them at your regular store, try an Asian market.
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From jamiegeller.com
Category Salads
- Bring 1/4 cup vinegar to boil with sugar and salt, stirring until sugar is dissolved and remove from heat.
- In a dry, small skillet toast sesame seeds over moderate heat, stirring until golden and fragrant and transfer to small bowl (keep an eye that they don't burn).
- Transfer rice to a large bowl and stir in vinegar mixture. Stir in sesame seeds, remainind 3 tbsp vinegar, oil, ginger, scallions, carrots and cucumber.
- In a small bowl, stir wasabi into hot water and stir in cold water, soy and ginger juice. Serve salad sprinkled with remaining nori strips and drizzled with dressing.
SALMON SUSHI BOWL - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
5/5 (1)Calories 591 per servingCategory Dinner, Lunch
- Rinse the sushi rice under cold water and place in a saucepan. Add the cold water. Bring to a boil, cover, then lower the heat to low and cook for 10 minutes. Turn off the heat and leave, covered, for 30 minutes.
- After 30 minutes, remove the lid and let the rice cool to room temperature, then gently stir the rice vinegar, sugar and salt into the rice.
- Divide the rice among 4 bowls and top with the salmon, cucumber, shredded beet, carrot, edamame and radish slices.
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From myrecipes.com
4/5 (3)Calories 256 per servingServings 7
- To prepare rice, rinse rice thoroughly in a sieve. Drain well. Bring 2 cups water to a boil in a medium saucepan; add rice and salt. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat; uncover and cool to room temperature.
- To prepare dressing, combine vinegar and next 5 ingredients (vinegar through garlic) in a small bowl. Add wasabi, if desired. Combine cooled rice, dressing, cucumber, onion, and sesame seeds in a large bowl. Sprinkle evenly with nori.
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