Sushi Salad (Pareve) Recipe

Name: Sushi Salad (Pareve)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sushi rice (uncooked); 2 carrots; 2 stalks celery; 1 mango; 1 cucumber; 2 tablespoons rice vinegar; 1 tablespoon sugar; 1 teaspoon salt; 1/8 cup light soy sauce; 1 teaspoon wasabi (optional); 1 sheet sushi fresh seaweed

Servings: persons

1 cup sushi rice (uncooked)
2 carrots
2 stalks celery
1 mango
1 cucumber
2 tablespoons rice vinegar
1 tablespoon sugar
1 teaspoon salt
1/8 cup light soy sauce
1 teaspoon wasabi (optional)
1 sheet sushi fresh seaweed

1
In a pot with a cover, bring 1 1/2 cups of water to a boil.
2
Add 1 cup of sushi rice. Turn heat down to low, cover, and cook for 18 minutes.
3
Turn off the burner, and let the rice steam in the covered pot for 5 minutes.
4
Remove the cover and stir the rice vinegar, sugar and salt into the rice. Flake the rice with a fork, and let cool.
5
Cut mango, cucumber, and celery into small squares.
6
Grate carrot.
7
Stir the vegetables into the cooled rice.
8
In a small bowl, mix the soy sauce with the wasabi. Then stir the soy and wasabi mixture into the rice.
9
Tear sushi seaweed paper into small pieces and sprinkle on top of the salad.

234

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 sushi rice (uncooked), 2 carrots, 2 stalks celery, 1 mango, and more.

Yes, Sushi Salad (Pareve) 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 (Pareve)

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