This is one of those recipes that is super easy, delicious, and gets finished to the last drop every time I make it. I serve it often for Shabbos lunch and my guests absolutely love it. You can prepare the rice before Shabbos, put it in a Ziploc bag, and take it out two hours before plating.
I really dislike the taste of mock-crab. I find it spongy. If you like it, definitely go ahead and add it to the salad. You can also flake some cooked salmon on top. If you’re brave, and go for raw fish, go ahead and add that. Lox is also a good idea. I once chopped up some baked fish sticks and sprinkled it on top for an added crunch (think tempura crumbs on sushi). Or, serve alongside fried flounder.
Check out my other version of sushi salad here.
Sushi Salad
2 cups sushi rice
3 cups water
1 tsp salt
2 tbsp rice vinegar
2 sheets nori
1 handful shredded carrots
1 avocado, cubed
3 Persian cucumbers, peeled and diced into tiny pieces (like you’d find inside a sushi roll)
black & white roasted sesame seeds
1/2 cup soy sauce
1/4 cup Gold’s wasabi sauce
Method:
Rinse the sushi rice until water runs clear. Soak rice in 3 cups of water for 30 minutes. Add 1 tsp salt. Bring to a boil. Stir once. Cover with lid. Reduce heat to simmer and cook 20 minutes. Remove from heat. Let stand in covered pot for 10 minutes. Pour 2 tablespoons rice vinegar over rice and mix. Put into a Ziploc bag and refrigerate, or use immediately (when it comes to room temperature).
For the nori, with tongs, hold a sheet of nori over a low flame, moving it slowly over the flame to toast it. Be careful not to hold it too close or it will burn. Tear the nori into bite size pieces.
To plate, spread the rice out on a large platter. Top with nori. Sprinkle shredded carrots, and then avocado cubes. Finally, top with cucumber bits and sprinkle with roasted sesame seeds (you can buy the Freunds or roast them in the oven yourself). Mix the wasabi and soy sauce together and pour over salad.
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Believe it or not, a couple of years ago, I actually made these for Shalach Manos. I prepared everything ahead of time. Something like 10 cups of sushi rice. Bags and bags of diced cucumbers. And of course, the heaven-sent store-bought shredded carrots. I didn’t use avocado because of the browning. I bought these great black square plates (and some other asian-inspired ones) and started plating. It took hours. Maybe if I wasn’t such a perfectionist, things would have went a bit faster. It was crazy. I would never do it again. I sent chopsticks and my wasabi-soy dressing. I printed out the recipe and called it “SHUSHAN SHUSHI SALAD” (now try saying that five times in a row!). The end product was so cute and a great mishloach manos, but unless you only plan on making a few, I wouldn’t recommend it!
What a fabulous Mishloach Manos!! Can I be your friend, so you deliver that to my door??
You can be my friend :) but I think I learned from that experience never to make such a patchke shalach manos again!
Amazing idea for Mishloach Manot!
thanks!
Nice, Does the wasabi sauce make it very strong taste?
I don’t find wasabi sauce to be so strong (the wasabi they sell with a sushi roll is much stronger).
I love this salad! I’m probably the one who finishes it every time you make it :))))
LOVE THIS RECIPE!! super clear pictures, easy to follow and brilliant idea to do it for shaloch manos!!
hi,
love ur blog so thnx!… but quick question would u have any suggestions for an alternative to golds wasabi sauce- i dont think i can find it
You can just add a bit of wasabi powder.
can I use wakami instead of nori? should I soak it first or will it absorb the liquids in the sauce?
Honestly, I have never worked with wakami before, so I’m not sure about the soaking, but you can definitely substitute.
This looks delicious and fun to serve on special occasions. Have you ever tried making sushi rice in the microwave and/or know if it’s possible to do so properly?
I’m not a big fan of microwaves, so I really don’t cook in them at all. Sorry!
Does it have to be sushi rice or can I use regular white rice?
I definitely prefer sushi rice for this recipe.
Yum! How many does this serve (not as a main course)?
About 10 people.
How far in advance can you make sushi rice? ie how long can you leave it in the fridge for?
I’d say 2-3 days.
Big fan of yours! Thanks for all. Question here: Can you use seasoned rice vinegar or should you use regular unseasoned rice vinegar? Thanks!.
Thanks! I prefer unseasoned.