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.

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