Sushi Salad Recipe

I came across a recipe for a "Sushi Salad" in the Superfood Kitchen cookbook, and was VERY interested in putting it in my mouth. I love sushi, and while I have never tried to roll my own, I can't imagine I would be very good at it. So sushi unrolled is right up my alley. I wasn't crazy about the "ginger dressing" they recomended in the book, and with a quick interwebs search, saw that others had made similiar dishes with a mayonaise based dressing. 

That's kinda what I'm all about.

So I tweaked. And tweaked. And twerked. Just kidding. 

And this is what I finished with.

To make 1 salad you need :

1/4 cup brown rice

1/2 cup water
1/4 cucumber
1/2 avocado
1/2 small carrot 
1/4 - 1/2 nori sheet
1/4 cup sprouts (I used alfalfa sprouts)
1/2 tablespoon sesame seeds
1/2-1 teaspoon Wasabi paste 
1/2-1 teaspoon sriracha
1 teaspoon lemon juice
1 tablespoons soy sauce
1 teaspoon sugar

1 tablespoon mayonaise (I used Veganaise)

I guess it's technically more of a sushi bowl than salad, since it doesn't have the greens usually required to deem something a salad. But whatevs. 

Start by combining the rice and water in a small pot. Bring to a simmer, then cover and let cook on low for 45 minutes. Meanwhile, dice cucumber into small cubes. Peel, pit, and slice the avocado. Cut the carrot into thin matchsticks. "Toast" nori sheet, if needed. The nori I use needs to be toasted, so I just used a regular lighter and ran the sheet over the flame until it changed from brown to a bright green color.

Once the rice is cooked and cooled (place in the freezer for a few minutes to sped up the process), put it in the bottom of your bowl. Next stir in the cucumber, carrot, and avocado. 


Then top with nori strips, sprouts, and sesame seeds.

Make the dressing by mixing together the mayonaise, wasabi, sriracha, soy sauce and sugar in a small bowl. Mix until the sugar is disolved and everything is combined. Taste, and add more wasabi or srircha as needed (I like it with some bite!) Drizzle over salad and dig in!.

 Click here for the printable recipe

I wouldn't say I invented tacky, but I definitely brought it to its present high popularity.

Sometimes I wonder...am I tacky???

I am pondering this notion right now as I sit at work eating my grocery store sushi. The fact that its grocery store sushi isn't even the worst part. The worst part is that my sweet, sweet husband got me the wrong kind. I mean, I'm a classy lady, and when I say I want sushi, I CLEARLY want sushi with cream cheese in it...you know, to cover the taste of raw fish. So when hubby shows up after his grocery store run last night with spicy tuna rolls instead of California rolls, I do what any good sushi connoisseur would do. I added my own dollops of cream cheese on top.

See pictures below.

Yes, that is a plastic spoon. I used it to mix my soy sauce and wasabi. I mentioned that I was classy, no?

I am not proud of this. But to make myself feel a little less tacky, I added some fancy photoshopping to these photos.
Please don't judge me.