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Sushi Salad
A base of sushi rice and fresh vegetables makes this a nutritious and tasty side salad. Do you want to ramp it up? Add chopped crab, smoked salmon, or garbanzo beans for a full meal.
Sushi Salad
All the flavor of a California Sushi Roll- no sushi-wrapping skills needed!
Ingredients
- 1 cup Dry Sushi rice, cooked
- 2 tbsp Rice vinigar
- 1 tbsp Sugar
- 1 tsp Salt
- 1 cup Bell peppers (any color)
- 1 cup Chopped cucumbers
- 1 cup Shredded carrot
- 1 cup Microgreens radish, broccoli, or pea
- 2 tbsp Minced pickled (Sushi) ginger
- 1/4 cup Soy Sauce
- 2 sheets Nori (seaweed) tear into small pieces
- 1 Avocado, sliced (Optional)
- 1/4 cup Sliced Almonds
Instructions
- Cook the rice according to package directions.
- Put the hot rice in a large bowl and mix in the rice vinigar, salt, and sugar.
- Add the cucumbers, bell peppers, shredded carrot, microgreens, ginger, and soy sauce. Mix well.
- Add the avocado, nori, and sliced almonds just before serving.
Notes
To turn this into a full meal, add protein! Crab (artificial crab or real crab), seasoned cheese curds, or rotisserie chicken can be added at the end. Vegan additions: add garbanzo or white beans.Â
