Sushi Salad Recipe

Name: Sushi Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup brown rice, short grain; 1 tablespoon wasabi paste; 2 tablespoons soy sauce; ⅔ cup rice vinegar; ½ teaspoon honey; 1 cucumber, English, diced; 1 carrot, sliced thin; 8 ounces surimi (fake crab); 1 avocado, pitted, peeled and sliced; 4 cups Baby Spinach; 4 sheets sushi nori, cut into quarter inch wide strips

Servings: persons

1 cup brown rice, short grain
1 tablespoon wasabi paste
2 tablespoons soy sauce
⅔ cup rice vinegar
½ teaspoon honey
1 cucumber, English, diced
1 carrot, sliced thin
8 ounces surimi (fake crab)
1 avocado, pitted, peeled and sliced
4 cups Baby Spinach
4 sheets sushi nori, cut into quarter inch wide strips

1
Early in the day pour the brown rice into a bowl and cover with water.
2
Soak for at least 4 hours.
3
This softens the rice and makes for a much nicer texture.
4
When ready to prepare the salad, drain the rice.
5
Boil 2 cups of water and stir in the rice.
6
Reduce heat to low and simmer about 30 minutes, or until water is absorbed - or make life easier and use a rice cooker.
7
After the rice is cooked, spread it onto a cookie sheet to cool.
8
In a small bowl whisk together the wasabi, soy, vinegar and honey.
9
Set aside.
10
In a large bowl combine the cooled rice, cucumber and carrot.
11
Pour the dressing over all and mix to combine.
12
Fold in the surimi.
13
Divide the spinach onto 4 plates.
14
Place sushi salad onto each portion.
15
Top with avocado slices and garnish with the nori strips.

201

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup brown rice, short grain, 1 tablespoon wasabi paste, 2 tablespoons soy sauce, ⅔ cup rice vinegar, and more.

Yes, Sushi Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Sushi Salad

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