Sushi Salad Recipe

Name: Sushi Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: 1 cup sushi rice (uncooked); 1 red pepper; 1 yellow pepper; 1 orange bell pepper; 1 cucumber; 1 carrot; 1 tablespoon rice vinegar; 1/2 cup light soy sauce; 1/2 - 1 teaspoon wasabi; 2 sheets sushi fresh seaweed; 1 cup imitation crabmeat (optional)

Servings: persons

1 cup sushi rice (uncooked)
1 red pepper
1 yellow pepper
1 orange bell pepper
1 cucumber
1 carrot
1 tablespoon rice vinegar
1/2 cup light soy sauce
1/2 - 1 teaspoon wasabi
2 sheets sushi fresh seaweed
1 cup imitation crabmeat (optional)

1
Cook rice let cool for 5 minutes.
2
While rice is cooking cut all 3 peppers into medium square pieces (about the size of your pinky finger nail).
3
Cut cucumber into slices (not peeled) then cut each slice into fours.
4
Grate carrot.
5
Add rice vinegar to the rice and mix up.
6
Add all vegetables to rice and mix up.
7
Take soy sauce and put it in a closed lid container with wasabi and shake until all wasabi has dissolved into soy sauce.
8
Mix soy/wasabi sauce into rice.
9
Crunch up sushi seaweed paper onto the top of salad.
10
EAT!
11
Put imitation crab on salad as desired.
12
Also eat with pickled ginger on the side if you would like.
13
It's also good if you put some steamed sliced white mushrooms into the salad as well, but it's awesome without as well.
14
ENJOY.
15
For Vegetarian option, do not use the crabmeat option.

No nutrition data on file — estimate from the ingredient list.

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 sushi rice (uncooked), 1 red pepper, 1 yellow pepper, 1 orange bell pepper, 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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