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Sushi Salad

October 26, 2006 By Susan Voisin 10 Comments
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Sushi Rice Salad
I enjoy making sushi–and my family enjoys eating it. But sometimes I want the taste of sushi without the time and effort it takes to roll it.

One way I get around the task of making sushi rolls is to have “Roll Your Own” nights: I’ll prepare the rice and fillings and cut the sheets of nori into quarters, and we’ll each make our own little cones of sushi right at the table. Kids love making their own sushi, so I really recommend this activity to parents whose kids aren’t sure about sushi yet; it will probably turn them into sushi lovers.

Sushi Rice Salad

When I’m really running short of time, or when I’m preparing other dishes such as miso soup, carrot stick bundles, or portabella rolls, I often skip the rolling altogether and make Sushi Rice Salad. I combine seasoned sushi rice with whatever vegetables I have on-hand.

If I’m really lucky, I’ll have a bunch of asparagus and an avocado, but this week those items were unavailable so I had to make do with what was in my refrigerator: carrots, red bell pepper, edamame, cucumber, and some of the mushrooms left over from making portabella rolls.

Though it was lacking asparagus and avocado, this version of sushi rice salad came out so well that E. was a little disappointed that it wasn’t in her Totoro bento box on Monday because her father had already grabbed the leftovers for his lunch.

Sushi Rice Salad
5 from 1 vote
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Sushi Rice Salad

All the flavor of vegetable rolls without the rolling! Start with portobello or shiitake mushrooms prepared according to the directions in Portabella Rolls.
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Author Susan Voisin

Ingredients

  • 3 cups cooked short-grain brown rice
  • 1/4 cup seasoned rice vinegar
  • 1 cup boiled edamame shelled
  • 10 baby carrots sliced thick
  • 3/4 cup cucumber cubes
  • 1/4 cup chopped red pepper
  • 1/2 cup chopped portabella or shiitake mushrooms prepared as for Portabella Rolls
  • 1 tablespoon slivered almonds
  • 1 teaspoon black sesame seeds
  • slivers of nori for garnish

OPTIONAL:

  • wasabi mayonnaise vegan mayo mixed with prepared wasabi to taste
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Instructions

  • Mix all ingredients except nori together and top with pieces of nori. Serve at room temperature with a dab of wasabi mayonnaise, if desired.

Notes

Use my low-fat and low-calorie Tofu-Cashew Mayonnaise to make the wasabi mayo.
Nutrition Facts
Sushi Rice Salad
Amount Per Serving (1 serving)
Calories 251 Calories from Fat 39
% Daily Value*
Fat 4.3g7%
Sodium 35mg2%
Carbohydrates 44g15%
Fiber 7g29%
Protein 9g18%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional info is approximate.

Course Main Course, Salad
Cuisine Japanese
Keyword sushi salad
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This vegan sushi rice salad has all the flavor of sushi without the rolling. #vegan #vegetarian #wfpbno #wfpb

Filed Under: Main Dishes, Salads Tagged With: Eat-to-Live, Gluten-free

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Reader Interactions

Comments

  1. Laura

    January 3, 2010 at 12:27 pm

    I'm eating this (kind of) for breakfast right now. I found this "rice seasoning" in the Asian section of me regular grocery store. It's mostly seaweed, with a little sesame seeds, salt and sugar. I added some of that, and some plain rice vinegar to leftover brown rice and microwaved it long enough to take the chill off. I put that on top of mixed lettuces and then added a bunch of raw veggies and topped with wasabi mayo/soy sauce/rice vinegar/sweet chili sauce dressing.
    Thank you for the great idea! I'll definitely be making it your way next grocery trip.

    Reply
  2. Rhonda Cronkhite

    May 27, 2010 at 3:35 pm

    Our “sushi salad” recipe has: avocado, shallots, celery, green pepper, cucumber, seedless grapes, and of all things, trail mix (no chocolate, just nuts and fruit). Cut everything up in little pieces (half the grapes), throw on some rice seasoning, mix and go!! My family loves it. i like it better with rice, but they eat it without it.

    Reply
  3. Moky

    June 11, 2012 at 3:39 pm

    WHat a great idea! All my kids love sushi, love “roll-your-own” night, so this salad is a great variation!
    Thanks!

    Reply
  4. Hayley

    June 23, 2012 at 1:11 pm

    Hi! Do you cook the asparagus when you include it? If so, how?

    Reply
    • Susan Voisin

      June 23, 2012 at 1:26 pm

      I usually just steam it very lightly, but roasted is good, too.

      Reply
  5. Nicole

    August 19, 2013 at 6:54 am

    Is there a way to incorporate wasabi powder into this without having to make it with the mayo? I don’t have tofu on hand. Thanks!

    Reply
    • Susan Voisin

      August 19, 2013 at 7:20 am

      You could try whisking wasabi powder into rice vinegar and then add it to the rice.

      Reply
  6. Sasha

    September 7, 2018 at 2:00 am

    Yes. I love making sushi salad since rolling is so tedious. I season my rice with sesame oil and a tad salt. Briefly sautee salted veges. Fry an egg. Mix together add a sheet and a half of toasted laver. Add some soy and yummy. Also crazy but I had some leftover boiled seasoned cabbage and mixed in as well.

    Reply

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