Tasteful Tuesday returns....
in time for all of your 4th of July picnic celebrations I thought I would share one of our favorite and not quite traditional picnic salads! This has gotten quite a few thumbs up from family & friends!
This is taken from
Moosewood Restaurant Lowfat Favorites.
Moosewood is a famous vegetarian restaurant in Ithaca, NY and this cookbook would be a great addition to any cookbook collection! I have changed the recipe from the cookbook version to fit with my families tastes but will note the alternate additions the author suggests.
Sushi Rice Salad serves 4-6 as a main course
(The way I make it I like to call it a deconstructed california roll! I double this recipe and it will serve 20 as a side salad.)
1C brown rice
1 3/4C water
SAUCE
1/3C rice vinegar
2T sugar
1t salt
2t fresh grated ginger root
1 large cucumber peeled, seeded, diced
1 ripe avocado (not too mushy) peeled & diced
1/2 package surimi (imitation crab meat)roughly chopped
1-2t wasabi powder dissolved in an equal amount of cold water
1 sheet nori seaweed
1T black or brown seasame seeds
Combine rice and water in saucepan, bring to boil. Stir, cover, reduce heat and cook until rice is tender 40-45 min (or cook rice in your rice cooker)
Combine sauce ingredients in seperate small saucepan, simmer 5 min, remove from heat.
In serving bowl combine vegetables, surimi and sauce. Mix in wasabi paste. Add cooked rice, mix well. Toast the sheet of nori by baking for a 1+ minute at 300 degrees, then crumble on top of rice mixture. Toast seasame seeds and sprinkle on top for garnish.
Note - you may also add blanched vegetables such as diced carrot or red pepper. May be served on a bed of greens if serving as a main course salad. may garnish with slices of pickled ginger also.
Much easier than trying to roll your own sushi with a bamboo mat - believe me we have tried! But still offers the mix of tastes and textured that you get in a california roll.
Enjoy!
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