Sushi Salad

Inspired by a sushi roll I like. The lemons are the secret

3 min read July 19, 2017

Food and prop styling by Amit Farber | Photography by Daniel Lailah

I have to admit that sushi salad has not been on my recipe repertoire at all. I wasn’t sure my family would like it and I imagined it to be more work than it was worth. But two readers requested a recipe and then I went to my sons’ school tea and tasted a really delicious version made by my friend Dassi. I made it for Yom Tov and it was unanimously approved by all 11 people around the table. This recipe is inspired by a sushi roll I particularly like and I chose to plate it individually for a beautiful appetizer. The lemons are the secret to the wonderful flavor.

INGREDIENTS

Serves 6

1 Bosc or Bartlett pear thinly sliced
1 cup Edamame beans blanched
1½ cups imitation crab
½ lemon very thinly sliced (leave peel on)
sweet potato chips for garnish
1 avocado halved and sliced thinly
1 mango diced for garnish
1 baby English cucumber diced
approximately 2 Tbsp black sesame seeds for sprinkling

Sushi Rice

3½ cups short-grain sushi rice
4 cups water
5 Tbsp rice vinegar
2 Tbsp sugar
pinch of salt

Dressing

¼ cup soy sauce
¼ cup rice vinegar
¼ cup toasted sesame oil

PREPARATION

To prepare sushi rice wash rice in cold water at least 3 times to remove excess starch. Bring water and rice to a boil and cook for 2 minutes uncovered. Then let simmer covered for 15–20 minutes until water is absorbed. Remove from heat remove lid and let stand for 5 minutes.

While the rice is standing combine the vinegar sugar and salt in a bowl. Mix thoroughly and briskly until the sugar and salt are dissolved.