Sushi Salad with Wasabi Ginger Dressing
This is a rice salad with the flavour of sushi. You can change the flavour by changing some of the ingredients, such as salmon for the crab meat. Enjoy!
Ingredients:
2 cups cooked white rice, warm or room temp, but not cold, with about 2 tsp rice vinegar mixed in
4 oz cooked crab meat
1/2 medium cucumber, sliced or match sticked (you don’t need to peel)
1/2 – 1 avocado, diced
4 oz cream cheese, cubed (I use feta or goats cheese as well)
1/2 cup bean sprouts (optional)
kosher or sea salt
fresh ground black pepper
2 Tbsp sesame seeds(optional)
ginger root (grated)
Dressing Ingredients*
soy sauce
1 – 3 tsp Namida® Wasabi Paste made from Namida® 100% Pure Wasabi Powder (to taste)
3 Tbsp rice vinegar
2 Tbsp mirin(or sub sweet white wine – Sauterne works well)
2 Tbsp Wasabi Mayonnaise
1 Tbsp Dijon Mustard
dash of sesame oil
1/4 tsp fresh grated ginger
kosher or sea salt
fresh ground black pepper
(if a sweeter dressing is desired, you can add a touch of honey a little at at time..if using mirin, it probably won’t be necessary)
*if you don’t like wasabi, you won’t like this dressing, most likely…but, you can use a creamy avocado dressing or a ginger vinaigrette, instead, if you’d like!
How to make it
Combine all salad ingredients, except sesame seeds, in medium bowl and toss well.
Taste for seasoning.
Sprinkle with sesame seeds
For Dressing
Combine all ingredients and whisk well until combined.
Drizzle over salad and serve with fried wonton strips, if desired (these are just wonton or egg roll wrappers cut into strips and fried for a few SECONDS in very hot peanut oil.