Sushi Roll Rice Salad
2 servings
Side Dish, Salad
Deconstructed sushi roll salad with leftover brown rice
This deconstructed sushi roll salad is quickly and easily assembled with leftover brown rice. Highlighted with Japanese-inspired textures and flavours, it offers a fresh perspective on the definition of salad. Great for lunches and or dinner, this all-in-one bowl is not only pleasing to the eye, but the stomach too.
Short Grain, Brown Rice
Ingredients
Dressing:
2 tbsp (30 mL) pickling liquid from jarred pickled ginger
2 tbsp (30 mL) seasoned rice vinegar
1 tbsp (15 mL) toasted sesame seeds
Salad:
1 cup (250 mL) cooked, U.S. short grain brown rice
1/2 lb (250 g) cooked shrimp or sliced crab (Pollock) or salmon or tuna
1 avocado, peeled and sliced
16 cucumber slices
1/4 cup (50 mL) wasabi peas
1/4 cup (50 mL) crumbed or sliced nori (roasted seaweed)
Directions
Step 1
In a small bowl, whisk together ginger pickling liquid, vinegar and sesame seeds.
Set aside.
Step 2
In two small bowls, divide rice.
Arrange seafood or fish, avocado and cucumber slices decoratively over rice.
Drizzle dressing over each.
Step 3
Top with wasabi peas and nori.
Recipes by riceinfo.com