Sushi Salad

I just made the sushi salad from Two Peas and Their Pod (seen right). Um, wow. I’m blown away. It’s totally delicious! Go make it. Right now. If you love sushi, you’ll love this. Even if you DON’T love sushi, you’ll love this.

I made a few modifications to the original recipe, so I’ve included my version of the recipe below.

Salad
1 C Wild rice
2 1/4 C Water
1/4 C Brown rice vinegar
3 Tbs Sugar
1 1/2 tsp Salt
2 Tbs Sesame seeds
3 Tbs Asian stir-fry oil (Toasted sesame oil is even better if you have it! But you could also use canola oil.)
2 Tbs finely chopped fresh Ginger
3 green onions, chopped
2 medium carrots, chopped
1 large cucumber, chopped
1 C shelled Edamame
2 sheets Nori, cut into little squares
1 Avocado, peeled, pitted, and cubed

Dressing
2 tsp Wasabi powder
1 Tbs Hot water
4 Tbs Cold water
2 Tbs Soy sauce
1 tsp Ginger powder

Cook rice and 2 C water in a rice cooker or in a pot over the stove.

Once the rice is finished, bring the vinegar to a boil with sugar and salt, stirring until sugar is dissolved. Remove from heat. Transfer the hot rice to a large bowl and stir in the vinegar mixture.

Let rice cool. Once the rice is cool, stir in sesame seeds, oil, ginger, green onions, carrot, cucumber, edamame, nori, and avocado.

In a small bowl, whisk the wasabi powder and hot water together. Add in cold water, soy sauce, and ginger. Mix dressing in to salad and serve.

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