Sushi Roll Rice Salad

Name: Sushi Roll Rice Salad
Yield: Makes 2 servings.
Ingredients: 2 tbsp (30 mL) pickling liquid from jarred pickled ginger; 2 tbsp (30 mL) seasoned rice vinegar; 1 tbsp (15 mL) toasted sesame seeds; 1 cup (250 mL) cooked, U.S. short grain brown rice; 1/2 lb (250 g) cooked shrimp or sliced crab (Pollock) or salmon or tuna; 1 avocado, peeled and sliced; 16 cucumber slices; 1/4 cup (50 mL) wasabi peas; 1/4 cup (50 mL) crumbed or sliced nori (roasted seaweed)

This deconstructed sushi roll salad is quickly and easily assembled with leftover brown rice. Highlighted with Japanese-inspired textures and flavours, it offers a fresh perspective on the definition of salad. Great for lunches and or dinner, this all-in-one bowl is not only pleasing to the eye, but the stomach too.

Yield

Makes 2 servings.

Ingredients

Dressing:

2 tbsp (30 mL) pickling liquid from jarred pickled ginger
2 tbsp (30 mL) seasoned rice vinegar
1 tbsp (15 mL) toasted sesame seeds

Salad:

1 cup (250 mL) cooked, U.S. short grain brown rice
1/2 lb (250 g) cooked shrimp or sliced crab (Pollock) or salmon or tuna
1 avocado, peeled and sliced
16 cucumber slices
1/4 cup (50 mL) wasabi peas
1/4 cup (50 mL) crumbed or sliced nori (roasted seaweed)

Directions

In a small bowl, whisk together ginger pickling liquid, vinegar and sesame seeds. Set aside.
In two small bowls, divide rice. Arrange seafood or fish, avocado and cucumber slices decoratively over rice. Drizzle dressing over each.
Top with wasabi peas and nori.

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