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Seasoned Sushi Rice
- 1 1/2 cups short-grain Japanese rice (375 mL)
- 1 3/4 cups cold water (425 mL)
- 1/3 cup seasoned rice vinegar (75 mL)
Sushi Salad Mixture
- 1 lb canned crabmeat, well drained (squeeze our excess moisture) (500 g)
- 1/3 cup finely chopped green onions (75 mL)
- 1 Tbsp chopped fresh dill (15 mL)
- 2 tsp lemon zest (10 mL)
- 1 Tbsp lemon juice (15 mL)
- 4 oz mixed sprouts (130 g)
- 1 cup cucumber, finely julienned (250 mL)
- 1 cup carrots, peeled and finely julienned (250 mL)
- 1 cup frozen peas, thawed (250 mL)
- 2 Tbsp black sesame seeds (30 mL)
Dressing
- 1/4 cup canola oil (60 mL)
- 1/4 cup light soy sauce (60 mL)
- 2 Tbsp seasoned rice vinegar (30 mL)
- 3 Tbsp sugar (45 mL)
- 1 Tbsp grated ginger root (15 mL)
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Seasoned Sushi Rice
- Rinse rice well under cold water. Combine rice and cold water in saucepan. Let stand 15 minutes. Cover and bring to a boil. Boil 4 minutes.
- Reduce heat to medium and cook until water is absorbed, about 5 minutes. To dry rice, increase heat to high and cook for 30 seconds. Remove from heat and let stand 10 minutes. Transfer rice to large bowl.
- Gradually sprinkle vinegar over rice and toss lightly with a fork. Makes about 3 cups.
Sushi Salad Mixture
- Combine first 5 ingredients. In a medium glass salad bowl, layer crabmeat mixture, then sprouts, cucumber, carrots, peas and then seasoned rice. Drizzle dressing over rice (recipe below) and sprinkle with black sesame seeds.
Dressing
- In small bowl, whisk together all ingredients. Drizzle dressing over rice in salad dish and then sprinkle with black sesame seeds.
Layered Sushi Salad
A Japanese-inspired salad as delicious as it looks. Made with crab and layered like a trifle to look like sushi, this is a good recipe for any party host to have on hand.
- Servings
- 8-10 people
