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!
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
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.
Yield: Serves about 8 as an appetizer
Recipes: Salads, Parve, Kosher