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Sushi Salad PDF Print E-mail

KosherEye.com

sushisalad

Adapted from Congregation Ariel's Kosher on My Mind cookbook.

Sushi in a salad – how easy is that! No rolling required. Just place everything on a plate and serve!

Ingredients:

Dressing:
1/2  cup rice vinegar
4 tablespoons vegetable oil
4 tablespoons sugar
4 teaspoons sesame oil
2 teaspoons soy sauce
One clove garlic, minced
2 teaspoons ginger powder
1/2  teaspoon salt

4 cups cooked sushi rice
1 English cucumber peeled and sliced thinly
1 16–ounce package kosher faux crabmeat, diced
2 ripe avocados, peeled and sliced

Optional: Sesame seeds

Directions:

Whisk together dressing ingredients until  blended.

Toss 1/2  of the dressing with the cucumbers. In a separate bowl, mix crab with remainder of dressing. Pile rice into serving bowl. Top with avocado, crab and cucumbers. Garnish with sesame seeds,if using.

Notes:

Yield: Serves about 8 as an appetizer

Recipes: Salads, Parve, Kosher

 
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