Whatever you do, don’t let any of your authentic sushi-loving friends know you made this salad. It’s just too embarrassing. Only Americans could dream up a cheater’s version to homemade sushi.
But it’s really good. And it’s really easy.
The best part about it? I don’t have to watch my kids tear apart the expensive sushi I purchased or the homemade sushi I slaved over just so they can eat the rice.
SUSHI SALAD
1 cup prepared brown or white rice (I like sweet brown rice because it’s really sticky)
1t rice vinegar
2T chopped pickled ginger
2 chopped green onions
1 medium carrots, chopped first in fine strips and then in 1/2-in. pieces
1/2 seedless cucumber, peeled and chopped like the carrots
1/2 cup shelled edamame
1 sheet nori, cut into thin strips (use a scissors)
1/2 cup of your choice of prepared fish
1 sliced avocado (optional)
For the dressing:
2t wasabi powder
1T warm water
1T miso
2T soy sauce
2 teaspoons ginger juice (from the jar)
Prepare the rice and add a 1t rice vinegar to keep it from sticking together to much. Mix together the dressing in a small bowl. Let the rice cool and mix the nori and sauce into it. Chop the fish into bite-size pieces. Add the fresh vegetables and fish and serve at room temperature.
Pretend you’re sophisticated by using chopsticks. Or just shovel it in with a spoon.
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