Sushi Salad

1. 1

   1. Cook rice according to package directions

2. 2

   2. At the same time, heat rice wine vinegar, sugar and salt in small saucepan or microwave until boiling and sugar and salt are dissolved

3. 3

   3. When rice is cooked, pour onto cookie sheet and slowly pour the hot vinegar mixture over the rice while tossing to cool. Cool completely -- or overnight in refrigerator

4. 4

   4. When rice in completely cool, toss together rice, pickled ginger, scallions, carrot and cucumber

5. 5

   5. For dressing -- disolve wasabi powder in the 1 Tbsp of hot water then mix together the cold water, soy sauce and pickled ginger juice

6. 6

   6. Pour dressing over salad and toss

7. 7

   7. Before serving toss in avacodo, nori and crab meat

8. 8

   8. Top with toasted sesame seeds and serve

No additional tips available.