Aug 21

Sushi Salad

Taken from the Moosewood Cookbooks, with some alterations.

  • 1 cup sushi rice
  • 1 3/4 cups water
  • blanched veggies: such as carrots, red peppers, cucumbers, avocado
  • toasted sheet of nori
  • 2 tsp wasabi
  • toasted sesame seeds
  • salad greens


  • 1/3 cup rice vinegar
  • 2 Tbsp sugar
  • 1 tsp salt
  • 2 tsp. grated fresh ginger

Cook the rice. Combine sauce ingredients, simmer for five minutes, and set aside.

Toss the vegetables with the sauce and mix in wasabi. Combine the veggies with the rice, and garnish with crumbled nori and sesame seeds. Serve over mixed greens.

I also add soy sauce for its salty taste and also to add moisture to the salad.


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