Deconstructed Sushi Salad with Kani and Toasted Sesame Nori

Author:
Publish date:
Social count:
182
Deconstructed Sushi Salad 66

All the components of your favorite sushi rolls in one great salad. Serve as a fun appetizer or as a light lunch entrée.  Add some toasted nori and some shitake mushrooms braised with soy and mirin. You can add them to all your favorite Asian dishes for a boost! Prepare the sushi rice in advance.

  • Duration
  • Prep Time
  • 8-10Servings

Ingredients

Deconstructed Sushi Salad:

  • Prepared sushi rice   
  • 1 1⁄2 cups coarsely shredded or matchstick-cut carrots
  • 3-4 scallions, thinly sliced
  • 1 cup sliced snow peas
  • 1 (16 oz.) package kani (mock crab meat), coarsely chopped
  • 1-2 teaspoons sesame seeds
  • 1-2 avocados, thinly sliced

Toasted Sesame Nori

  • 2 large sheets or 4 half-size sheets toasted Nori (seaweed)
  • 1 teaspoons toasted sesame oil
  • 1-2 teaspoons sesame seeds

Soy Braised Shitake Mushrooms

  • 5 oz. sliced shiitake mushrooms
  • 2 tablespoons soy sauce
  • 2 tablespoons mirin
  • 1 1⁄2 tablespoons water

Preparation

1. Prepare sushi rice 

2. In a large mixing bowl, combine warm rice with all remaining ingredients except Toasted Sesame Nori prior to serving. 

Toasted Sesame Nori:

Preheat oven to 250°F. Line a baking sheet with parchment paper. Place Nori sheets on parchment paper. Use a pastry brush to brush with sesame oil. Sprinkle evenly with sesame seeds. 

Bake for 20 minutes. Cool; cut into squares or desired size.

(Optional) Soy Braised Shitake Mushrooms:

Prepare the mushrooms by placing all ingredients in a small saucepan. Bring to a simmer over medium heat, then cover and reduce heat to low. Cook for 10-15 minutes or until mushrooms are tender and have reduced.

To serve, divide among serving plates; top with Nori strips. Garnish with avocado slices. Serve with soy sauce. 

Recipe originally published in Joy of Kosher with Jamie Geller Magazine Fall 2014 Subscribe Now 

Fall 2014 Magazine