The prime ingredients of sushi combine to create an easy and filling salad, no rolling required!
The first time I tasted this salad was at a friend’s home, and she served it as an appetizer. It was love at first bite, and I was sorry to see the bowl go when they cleared it to make room for the entrée. In case you’re wondering, yes – I did hang around in the kitchen after the meal to help clean up – and get me some more of that awesome salad.
This recipe’s a no-brainer. Customize it to suit your taste with shredded carrots, more or less of the ingredients you love, and adjustable heat levels in the dressing. What is it with the chefs that they think sushi sauce has to cause smoke to come out of your ears?
- 1 avocado
- 1 cup brown or white rice
- 1/2 English cucumber
- 2 sticks imitation crabmeat or 2 ounces fresh salmon, diced
- 1 sheet Nori (seaweed), optional
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 1 tablespoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1 tablespoon black or white sesame seeds
Cook rice according to package directions.
Dice cucumber and avocado.
Mix rice, salmon or faux crabmeat and vegetables. If desired, add shreds of Nori to the salad.
Combine all dressing ingredients in small bowl and whisk until smooth.
Drizzle salad with dressing, and sprinkle with sesame seeds.
Related Topics: Salads