Deconstructed Sushi Salad with Kani and Toasted Sesame Nori
All the components of your favorite sushi rolls in one great salad. Serve as a fun appetizer or as a light lunch entrée. Add some toasted nori and some shitake mushrooms braised with soy and mirin. You can add them to all your favorite Asian dishes for a boost! Prepare the sushi rice in advance.
- Duration
- Prep Time
- 8-10Servings
Ingredients
Deconstructed Sushi Salad:
- Prepared sushi rice
- 1 1⁄2 cups coarsely shredded or matchstick-cut carrots
- 3-4 scallions, thinly sliced
- 1 cup sliced snow peas
- 1 (16 oz.) package kani (mock crab meat), coarsely chopped
- 1-2 teaspoons sesame seeds
- 1-2 avocados, thinly sliced
Toasted Sesame Nori
- 2 large sheets or 4 half-size sheets toasted Nori (seaweed)
- 1 teaspoons toasted sesame oil
- 1-2 teaspoons sesame seeds
Soy Braised Shitake Mushrooms
- 5 oz. sliced shiitake mushrooms
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 1⁄2 tablespoons water
Preparation
1. Prepare sushi rice
2. In a large mixing bowl, combine warm rice with all remaining ingredients except Toasted Sesame Nori prior to serving.
Toasted Sesame Nori:
Preheat oven to 250°F. Line a baking sheet with parchment paper. Place Nori sheets on parchment paper. Use a pastry brush to brush with sesame oil. Sprinkle evenly with sesame seeds.
Bake for 20 minutes. Cool; cut into squares or desired size.
(Optional) Soy Braised Shitake Mushrooms:
Prepare the mushrooms by placing all ingredients in a small saucepan. Bring to a simmer over medium heat, then cover and reduce heat to low. Cook for 10-15 minutes or until mushrooms are tender and have reduced.
To serve, divide among serving plates; top with Nori strips. Garnish with avocado slices. Serve with soy sauce.
Recipe originally published in Joy of Kosher with Jamie Geller Magazine Fall 2014 Subscribe Now
