Sunday, February 8, 2009
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.