March 10th, 2014

Sushi Salad with Carrots and Watermelon Radishes

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Sushi Salad by Early Morning Farm CSA

Do you love sushi, but want something more filling?  This dish combines all the flavors of sushi, in an easy to prepare salad that fills you up without the labor of regular sushi.  Don’t get me wrong, I love making sushi rolls, and we made some great watermelon radish sushi rolls this winter.  I created this dish based off of those rolls, and it’s so colorful it’s almost springlike.  I always use brown rice, but cook whichever short grain sushi rice you prefer according to the package directions.  I prefer rice salads warm, but you can chill the rice or cook it ahead of time.  When the rice is ready whisk together the dressing ingredients, or put in a jar with a tight-fitting lid and shake it up!

Sushi Salad by Early Morning Farm CSA

Cut the seaweed into thin slivers.  The easiest way to do this is to fold over a few times and use kitchen scissors.  Mix seaweed and dressing into rice.  Divide equally among four bowls.  We just picked up this great cutting board, pictured below, for the farm test kitchen.  Made in the USA by Epicurean , we love that the recycled wood fiber is dishwasher safe and heatproof.

Sushi Salad by Early Morning Farm CSA

Top with vegetables and garnish with a dollop of wasabi mayonnaise and pickled ginger.  Feel free to get creative with the toppings!  During the main CSA season, cucumbers and other radishes would be a great addition.  Try adding proteins like tofu, smoked salmon, cooked shrimp, or seared tuna.  I’m definitely adding some fresh local sprouts next time!

Sushi Salad

2 cups cooked short grain brown rice (or sushi rice)
2 sheets toasted nori, sliced into shreds with scissors
1 watermelon radish julienned
1 carrot julienned
1 avocado thinly sliced

Dressing:
1/4 cup olive oil
2 tablespoons tamari (look for gluten-free if necessary)
1 tablespoon rice vinegar

Wasabi Mayo

2 tablespoons mayonnaise mixed with 1 tablespoon wasabi (or to taste)
pickled ginger to garnish

Mix dressing with rice.  Add shredded nori in small batches so it doesn’t stick together. Divide rice among four bowls.  Top with vegetables.  Garnish with avocado, pickled ginger, and wasabi mayo.

Variations: Veganize by subbing vegenaise.  Add different proteins, like tofu, edamame, grilled shrimp, smoked salmon, or seared tuna.

 

 

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