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.
Deconstructed Sushi Salad with Kani and Toasted Sesame Nori
Servings
8 Servings
Ingredients
- 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
- 2 large sheets or 4 half-size sheets toasted Nori seaweed
- 1 teaspoons toasted sesame oil
- 1-2 teaspoons sesame seeds
- 5 oz. sliced shiitake mushrooms
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 1/2 tablespoons water
Instructions
- Prepare sushi rice
- 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.
I use rice cauliflower to make it less carb heavy. Tastes really good!
Sake (Japanese rice wine) works too. But you can omit if you don’t have – just adds a nice flavor!
For the shiitake mushrooms, is there a substitute for mirin? Or a different recipe with regular, “at home” ingredients? Thanks!