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Sushi Salad with Wasabi Ginger Dressing

All the elements in California rolls, but instead of rolling, it’s tossed.  And this way, I can have as much NORI, as I like!  m-m-m-m
Sushi Salad with Wasabi Ginger Dressing
 
All the elements in California rolls, but instead of rolling, it’s tossed. And this way, I can have as much NORI, as I like! m-m-m-m
Author:
Ingredients
  • 6 cups cooked sushi sticky rice (room temp)
  • 1 cup imitation crab
  • 6 sheets nori seaweed, cut in small pieces
  • ¼ cup pickled ginger, cut into slim strips
  • ½ cucumber (slim strips)
  • ½ avocado (thin slices)
  • ½ carrot (ribboned with a zester)
  • 2 tbsp toasted sesame seeds
  • extra nori seaweed, very finely grated
  • red caviar
  • ½ jar Perth Pepper and Pestle Wasabi Ginger Red Pepper Jelly
  • 2 tbsp mayonnaise
  • 2 tbsp light soya sauce (Japanese)
  • 1 tbsp rice wine vinegar (optional)
  • freshly prepared wasabi (optional)
  • whole fresh chives (optional)
Instructions
  1. Allow rice to cool to room temperature. Do not refrigerate to hasten the cooling process.
  2. Melt the Wasabi Ginger Red Pepper Jelly in a medium bowl and add the rice wine vinegar.
  3. Add the pieces of nori to the melted jelly, this will re-hydrate the Nori and keep the pieces from clumping.
  4. Add the hydrated nori to the cooled sticky rice and toss lightly. It is very important with this salad to toss only as is necessary to lightly blend.
  5. Add the ginger, cucumber, carrot, avocado, mayonnaise, and crab to the rice and sprinkle soya sauce.
  6. If desired, spread a light coating of Wasabi over the rice and toss lightly.
  7. DO NOT OVER MIX. This salad looks and tastes better when each bite is different from the last!
SERVING OPTIONS:
  1. Try serving this salad as a cut shapes: empty salad onto a flat cutting board and pat down (condense) to about ½" to 1" high. Cover well with saran and allow to cool in the refrigerator at this time. Once cooled, use cookie shapes to punch out your pieces.
  2. Try serving neat mounds: scoop salad into the bottom of narrow tea cups and pat down to mold. Then cover with saran and cool in the refrigerator until ready.
  3. Try patting the salad down into the bowl it was prepared in, cover with saran and allow to cool completely in the refrigerator. Once cooled, this salad can then be scooped onto small plates using an ice cream scoop.
  4. Try using a lightly oiled, short, tin can as a form and fill, cover, then cool. When cool, simply pop them out onto cucumber slices or rice crackers.
TO DECORATE:
  1. Use short wisps of chive
  2. Sprinkle with sesame seed, red caviar, fine Nori, and a fresh dab of Wasabi
  3. There are so many possibilities!

What you need to make this recipe

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Try our other Red Pepper Jellies

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