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Friday, June 8, 2012

Sushi Salad

Here's a very tasty main course salad that needs minimal cooking and has amazing flavour. The recipe comes from the wonderful Clean Eating magazine, which I love.

Here's what you need:


Rice vinegar, soy sauce, honey, wasabi paste, carrot, avocado, cucumber, crab or fake crab sticks and nori sheets. 


Plus short-grain brown rice. I got the rice, wasabi, rice vinegar and nori in the supermarket at the sushi bar but they should be available in the Asian food section of any decent sized grocery store. 


Cook the rice according to package directions, then spread it out on a plate or tray to cool down.


Meanwhile prepare the nori. This is what the package looks like:


Take two large sheets of nori and cut them in quarters.


Then slice the nori into strips.


Next, chop your vegetables.


I cut the cucumber and carrots but held back on the avocado until just before serving so it wouldn't discolour.

This is the fake crab sticks. You can also use real crab if you want but I thought this was more "authentic" for this salad, and much more convenient. 


Chop the crab sticks into chunks.


Mix together the crab sticks, vegetables, nori and rice.


Next make the dressing by mixing the wasabi with rice vinegar...


Add soy sauce and honey. Notice there's no oil in this dressing. Healthy!


Pour the dressing over the rice, crab and vegetables and mix together.


Then chop and add the avocado and gently mix. 


You can serve this salad over baby spinach or field greens or just on its own for a hearty, healthy, colourful meal that really tastes like deconstructed California rolls.

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