Sushi Salad
Courtesy of CanolaInfo 8 Servings • 20 Min. Prep Time • 25 Min. Cook Time| Ingredients |
|---|
| Seasoned Rice: |
| 1 1/2 c. short-grain Japanese rice |
| 1 3/4 c. cold water |
| 1/3 c. seasoned rice vinegar |
| 2 Tbsp. black sesame seeds |
|
|
| Salad: |
| 2 (4 oz.) cans crab meat, well drained |
| 1/3 c. finely chopped green onions |
| 1 Tbsp. chopped fresh dill |
| 2 tsp. lemon zest |
| 1 Tbsp. lemon juice |
| 1 c. cucumber, julienned |
| 1 c. carrots, julienned |
| 1 c. frozen peas, thawed |
| 1 (4.5 oz.) pkg. alfalfa sprouts |
|
|
| Vinaigrette: |
| 1/4 c. canola oil |
| 1/4 c. light soy sauce |
| 2 Tbsp. seasoned rice vinegar |
| 3 Tbsp. granulated sugar |
| 1 Tbsp. grated ginger root |
| 1 Tbsp. sweet chili sauce |
Directions:
1. In a saucepan, combine rice and cold water. Let stand 15 mins. Cover and bring to a boil. Boil 4 mins. Reduce heat to medium and cook until water is absorbed, about 5 mins. Remove from heat and let stand 10 mins. Transfer rice to large bowl. Gradually sprinkle vinegar over rice and toss lightly with a fork.
2. In a bowl, combine crab meat, green onions, dill, lemon zest and lemon juice. Mix well.
3. In a large glass salad bowl, layer crabmeat mixture, then cucumber, carrots, peas, sprouts and then seasoned rice. Sprinkle with black sesame seeds.
4. In a small bowl, whisk together canola oil, soy sauce, rice vinegar, sugar, ginger root and sweet chili sauce. Drizzle dressing over rice. Serve immediately or refrigerate for several hours to allow flavors to meld.
Nutrition:
Calories: 390; Total Fat: 13g; Saturated Fat: 3g; Cholesterol: 85mg; Total Carbs: 42g; Fiber: 3g; Protein: 26g; Sodium: 540mg;