Dynamic You Fitness instructor Kayla only had to mention Sushi Salad once and we were begging for the recipe. It is with great appreciation to her that for Taste it Tuesday we're sharing her
Sushi Salad Recipe.
What you'll need:
2 cooked rice cooker cups sushi rice (there are numerous recipes...here's an example of a vinegar seasoning (recommendation: a short grain Sushi or Calrose rice)
3-4 Nori Sheets/Toasted Nori cut or crumbled into strips or bite-sized pieces (poultry sheers work well)
3+ finely Julienned or shredded carrots
2 Julienned cucumbers (peel and use a food processor for these)
About $18 worth of fine quality broiled boneless organic wild salmon filet (with skin) seasoned with
Ginger
Black pepper
Garlic
Toasted sesame seeds
Broil seasoned salmon for seven minutes
Unflavored Panko bread crumbs (recommendation: Kikkoman Brand)
Drizzle with toasted sesame oil
Serve with low sodium soy sauce (or Coconut Aminos) on the side
- Optional Additions/Substitutions -
Fake crab (Kani) for the salmon
Brown rice for the white rice
Select shredded lettuce, cabbage or mix of greens instead of rice
Add diced avocado
Raw diced scallions
Flavorings for the rice are important. Fan the rice as you add your Sushi Rice Vinegar mixture/seasonings. Fan, stir, add. Repeat.
(Important tip: The rice should have a glossy sheen. Adding vinegar or seasonings to the rice when it's too hot, you may get mush...too cold, it may not taste right (i.e. too salty or too sweet)
Prepare the salmon in advance, cool and refrigerate (up to one day before)
Be sure to assemble the salad at the time you plan to serve it.
Keep this reminder from Kayla in mind:
Although many view Sushi as a healthy food, depending on how it is prepared it can actually pack a caloric punch. Spicy tuna rolls prepared with mayo for instance can climb into the 400 calorie range, and Tempura rolls can be even greater in calories. Though this Sushi Salad is healthier, I view it as a treat food. If you are being conscious about the glycemic index in your foods or you simply want a healthier version, I suggest you minimize the flavorings/sugar in the rice, opt for brown rice, or serve it over shredded lettuce, cabbage or greens and skip the rice entirely.
If you give this recipe a try, be sure to let us know how it goes.
It may sound a tad complicated, but Kayla has assured us it will impress your guests or your family.
Thank you Kayla!
Sushi Salad Recipe.
What you'll need:
2 cooked rice cooker cups sushi rice (there are numerous recipes...here's an example of a vinegar seasoning (recommendation: a short grain Sushi or Calrose rice)
3-4 Nori Sheets/Toasted Nori cut or crumbled into strips or bite-sized pieces (poultry sheers work well)
2 Julienned cucumbers (peel and use a food processor for these)
About $18 worth of fine quality broiled boneless organic wild salmon filet (with skin) seasoned with
Ginger
Black pepper
Garlic
Toasted sesame seeds
Unflavored Panko bread crumbs (recommendation: Kikkoman Brand)
Drizzle with toasted sesame oil
Serve with low sodium soy sauce (or Coconut Aminos) on the side
- Optional Additions/Substitutions -
Fake crab (Kani) for the salmon
Brown rice for the white rice
Select shredded lettuce, cabbage or mix of greens instead of rice
Add diced avocado
Raw diced scallions
Flavorings for the rice are important. Fan the rice as you add your Sushi Rice Vinegar mixture/seasonings. Fan, stir, add. Repeat.
(Important tip: The rice should have a glossy sheen. Adding vinegar or seasonings to the rice when it's too hot, you may get mush...too cold, it may not taste right (i.e. too salty or too sweet)
Prepare the salmon in advance, cool and refrigerate (up to one day before)
Be sure to assemble the salad at the time you plan to serve it.
Keep this reminder from Kayla in mind:
Although many view Sushi as a healthy food, depending on how it is prepared it can actually pack a caloric punch. Spicy tuna rolls prepared with mayo for instance can climb into the 400 calorie range, and Tempura rolls can be even greater in calories. Though this Sushi Salad is healthier, I view it as a treat food. If you are being conscious about the glycemic index in your foods or you simply want a healthier version, I suggest you minimize the flavorings/sugar in the rice, opt for brown rice, or serve it over shredded lettuce, cabbage or greens and skip the rice entirely.
If you give this recipe a try, be sure to let us know how it goes.
It may sound a tad complicated, but Kayla has assured us it will impress your guests or your family.
Thank you Kayla!
