Sushi Salad
Delicious, simple, and
beautiful. Serving sushi salad on a bed of lettuce, garnished with slices of red
and green bell peppers, makes this a work of art. Eleanor, the creator of this
recipe, says, "It has been prepared this way for a senior center fundraiser
by Chef Stephen Yundt, using wild rice, and even the cowboys loved it!"
Ingredients
-
1/2 to 1 cup
flaked roasted nori
(see roasting instructions below)
-
2 teaspoons
roasted sesame oil
-
8 cups cooked
rice, cooled
-
1 teaspoon grated
or crushed ginger
-
3 tablespoons
diced onions or green onions
-
1 tablespoon
sesame seeds (optional)
-
1 tablespoon
honey
-
1 teaspoon rice
wine or vinegar
-
4 tablespoons soy
sauce, or to taste
-
4 to 6 cloves
garlic, crushed
-
Parsley and/or
cilantro
-
Lettuce
-
Diced red and
green bell peppers, and/or grated zucchini
Method
-
To roast the nori, pull the sheets
apart and fry in a pan over medium heat for 4 to 5 minutes until crisp, pressing
occasionally with a spatula or spoon until crumbly. Or set in a 300°F toaster
oven for 5 to 8 minutes.
-
Combine all the ingredients, except
the lettuce and bell peppers, adding the roasted nori and parsley last.
-
Reserve 1/8 cup nori and 1/4 cup
parsley and/or cilantro for garnish. Adjust the ingredients to taste.
-
Serve on a bed of lettuce garnished
with the peppers and/or grated zucchini and nori flakes.
Servings: 8
 This
recipe was excerpted from the book:
Sea Vegetable Celebration, ©2001, by Shep Erhart & Leslie Cerier.
The recipe was reprinted with permission of Shep Erhart.
Info/Order this book.
About the author
Shep Erhart developed the first national organic
standards for harvesting and handling seaweeds. He is active in
developing sustainable harvest regulations for the state of Maine as
part of the Maine Seaweed Council. He runs Maine Coast Sea Vegetables.
|
