Sushi has become so popular everywhere, but not everyone has the time, energy or inclination to make the rolls. That’s when this sushi salad, full of DIY options for all the picky eaters, comes in handy.
Keep the salad vegetarian or add cooked or smoked salmon or even tuna as a topping.
Store bought pickled ginger is usually made with sugar, so it is best to make your own, luckily it is not hard and it keeps forever or at least 2 months. Recipe at the bottom.
Miso soup might be one of those things you don’t think you can make at home, but the truth is, it is incredibly easy. Once you try it you will be making it all the time especially because miso is rich in essential nutrients and adds incredibly flavor and umami to everything.
Traditional miso uses a dashi fish broth which is not easy to find kosher for making at home, many substitute kombu, which is a type of seaweed that provides a similar flavor, but neither are necessary for a simple quick soup.
You can find miso at most health food stores or Asian markets in the refrigerated section or you can find it here on Amazon.
- Cook Time
- Prep Time
- 3 cups cooked brown short grain rice
- ⅓ cup plus 3 tbsp rice vinegar
- 2 tablespoons honey
- 1 ½ teaspoons kosher salt
- 1 tablespoon toasted sesame seeds or black sesame seeds
- 2 tablespoons sesame oil
- 2 tablespoons finely chopped homemade pickled ginger
Choice of Veggies and Toppings:
- 4 scallions cut lengthwise into 1 inch strips (about 3/4 cup),
- ½ cup finely shredded carrot
- 1 large seedless cucumber, diced
- 2 sheets nori, cut into thin strips
- 1 avocado (cubed)
- 1/4 pound smoked salmon (sliced or cubed)
- 2 teaspoons wasabi powder
- 1 tablespoon cold water
- 2 tablespoons soy sauce
- 2 teaspoons liquid from pickled ginger
1. In a small pot on the stove or glass bowl in the microwave, bring ⅓ cup vinegar to boil with honey and salt, stirring until honey is dissolved and remove from heat.
2. Transfer rice to a large bowl and stir in vinegar mixture. Stir in sesame seeds, remaining 3 tablespoons vinegar, sesame oil, ginger, scallions, carrots and cucumber.
3. Make dressing: In a small bowl, stir wasabi into hot water and stir in cold water, soy and ginger juice.
4. Salad and dressing may be prepared up to this point 1 day ahead and chilled and covered. Before serving bring salad to room temperature. Mix with dressing and all other optional toppings such as, nori, avocado and mock crab.
Homemade Pickled Ginger
Peel a large fresh ginger root (about 4 ounces) with a spoon. Slice thin, a mandoline or a vegetable peeler can help. Combine the sliced ginger with about a teaspoon of kosher or coarse salt and let sit for 30 minutes. Place the ginger (no need to rinse) in a clean glass jar. Combine ½ cup rice vinegar with 1 tablespoon honey in a pot or microwave safe bowl. Heat until honey is dissolved. Pour mixture over the ginger in the jar adding water if needed to cover. Seal and refrigerate until ready to use.
- Serving Size: Includes all optional toppings
- Calories: 485
- Carbohydrate Content: 52 g
- Cholesterol Content: 20 mg
- Fat Content: 22 g
- Fiber Content: 6 g
- Protein Content: 20 g
- Saturated Fat Content: 4 g
- Sodium Content: 1600 mg
- Sugar Content: 20 g