Friday, April 15, 2016

Sushi Roll Salad.....perfect for family and friends

Home is where the 'heart' is....home is safety, warmth and love. When a home is filled with family and friends, laughter and love - there is always food on the table. Growing up my Mother always had enough to feed anyone who happened to 'drop in' to her home. Last weekend our home was once again filled with, love, laughter and of course food. Beth and Lindsay came over for a visit and lunch last weekend and brought with them their cousin Debbie and her husband Kevin who were visiting from Calgary. Beth requested my Miso Soup for lunch (her favorite) and to serve along with the soup I made a 'Sushi Roll Salad'. A different and simple version of the sushi roll. It was the first time I had made this dish and it was a hit! I served the salad with my 'Crispy Tofu Cubes' (recipe in my new cookbook - Pam's Incredible Edibles II. I should have the book at my door this week.
For dessert I baked a Raspberry Ricotta Cake and served it with some raspberry compote.
This salad was such a hit with my husband Fred that I made another batch the very next day!
This would make a great 'take along' lunch for a potluck or picnic.

Sushi Roll Salad

The ingredients you will need for the salad and the dressing.

Ingredients you will needs to season the rice.


The rice vinegar, salt and sugar ready for the rice.

Sesame seeds are toasted and waiting to be added to the rice.

The rice, seasoning and sesame seeds all mixed together.

Vegetables are added to the rice/sesame mixture.

The last of the rice vinegar mixed together.

The dressing is mixed together into a jar, the avocado diced and lime juice added.
Everything you need to finish this delicious salad.

Sushi Roll Salad

SUSHI ROLL SALAD RECIPE

1½ cups long grain rice
¼ cup plus 3 tablespoons rice vinegar (not seasoned)
¼ cup sugar
1½ teaspoons salt
1 tablespoon sesame seeds
2 tablespoons oil (I used sunflower)
2 tablespoons finely chopped pickled ginger
2 tablespoons thinly sliced green onions (1 or 2 green onions)
½ cup finely shredded carrot
1/2 large seedless cucumber (about 1 pound), quartered lengthwise,  and sliced
2 sheets roasted nori
avocado
Juice from a couple of wedges of a lime
(Optional) 8 ounces Organic Firm Tofu made into my Crispy Tofu Cubes

Dressing
3 teaspoons wasabi (Japanese green horseradish) powder
1 tablespoon hot water
2 tablespoons cold water
2 tablespoons soy sauce

Wash the rice in several rinses of cold water to remove some of the starch. The water will be quite cloudy at first and become clearer as you continue to rinse it. (save this water for your plants, so many minerals etc. - your plants will love it)

Cook the rice using your favorite method.
I used my rice cooker with 1½ cups plus 2 tablespoons water.
While the rice is cooking, put the 1/4 cup of rice vinegar, sugar, and salt in a small saucepan.
Bring to a boil and cook just until the sugar is dissolved. Remove from the heat.

Toast the sesame seeds in a small pan, stirring often, until they are golden brown.
Remove the seeds from the pan and set aside.
When the rice is done, put it in a large bowl and stir the vinegar/sugar/salt mixture into it.
Allow it to cool.

Gently stir, using kind of a folding motion so you don’t break up the rice too much, the sesame seeds, oil, ginger, green onions, carrot, cucumber, and the remaining 3 tablespoons of rice vinegar into the salad.
(The salad can be covered and refrigerated at this point for up to a day. Bring to room temperature before continuing with the recipe.)

Make the dressing. Stir all of the dressing ingredients together in a small bowl until well-combined.
Cut the nori into thin strips and then cut the strips into small pieces, about 1½ – 2 inches long. Kitchen scissors probably work best for this. Stir 2/3 of the nori strips into the salad.

Cut the avocado into small cubes and gently toss them with the lime juice.
 (This helps to keep the avocado from turning brown.)
Gently toss the avocado, shrimp, and the dressing into the salad.

Put the salad in a serving bowl and garnish with the remaining nori strips.
Serve with extra wasabi, soy sauce and pickled ginger, if desired.


'Without rain nothing grows, learn to embrace the storms of your life.'