Sunday, February 8, 2009

Sushi Salad

I like sushi, and I have made some rolls in the past. The flaw is, of course, that I am lazy. This salad has all the sushi flavours I love, but skips the "make it into a roll" steps that really draw out the process. This recipe made waaaay too much for us, though, and I had to give away a few servings to a friend because I knew we'd never eat it all. Rather than having it as a side, I just added some imitation crab meat to make it a full meal. I really enjoyed it - and it will be a lovely lunch for me for the next couple days.

Unfortunately, it's a Cooking Light recipe, and they are pretty strict with their copyright, so I must ask you to check the recipe here: Sushi-Rice Salad . I did find their recipe unclear, as it called for 2 cups of rice and 2 cups of water, while my rice called for 2 parts water to 1 part rice... I did 2 cups rice and 4 cups water, which made a very large amount. But the dressing to rice ratio was perfect. I would advise cutting the whole thing in half, but doubling the water (ie. 1 cup rice, 2 cups water).

This recipe is not freezer friendly, but it was tastey and easy, so I thought I would pass it along. It would be lovely with an asian-flavour salmon on the side, an interesting potluck dish, or you could add whatever maki roll ingredients strike your fancy.


  1. Great idea! Rolling sushi is very time consuming, but more fun to eat. It's too bad we can't have it all!

  2. I was showing Dave the pic of your sushi salad a few days ago and he wants me to make it over the weekend. I will let you know how it turns out! =)