Since returning from BlogHer, I’ve vowed to start finding different blogs to read. One of my new finds is the allergy friendly Food is Yummy, blogged by a 28-year-old nursing student in Alexandria, Virginia.
I’m not sure where she finds the time to cook, let alone take great pictures and blog about cooking and eating. It’s a terrific food blog, and includes dishes off the beaten path, including this one for California Role Sushi Salad.
It’s a great recipe if you love the taste of sushi but feel roll challenged.
- 1 1/2 cups sushi rice
- 1/4 cup plus 3 tablespoons rice vinegar (not seasoned)
- 1/4 cup sugar
- 1 1/2 teaspoons salt
- 1 tablespoon sesame seeds
- 3 tablespoons vegetable oil
- 2 tablespoons finely chopped pickled ginger
- 4 scallions, cut lengthwise into thin 1-inch strips (about 3/4 cup)
- 1/2 cup finely shredded carrot
- 1 large seedless cucumber (about 1 pound), quartered lengthwise, cored, and chopped
- 2 sheets nori (paper-thin sheets of dried seaweed)
- 1 Haas avocado
- 1/4 pound imitation crab meat, sliced thin (check ingredients if you’re sensitive to certain things, some have wheat, egg, etc.)
- 1/2 cup rice vinegar
- 1 tablespoon vegetable oil
- 1 tablespoon dark sesame oil
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon grated peeled fresh ginger
- 1 garlic clove, minced
- 1/4 to 3/4 teaspoon prepared wasabi
- To prepare rice, rinse rice thoroughly in a sieve. Drain well. Bring 2 cups water to a boil in a medium saucepan; add rice and salt. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat; uncover and cool to room temperature.
- While rice is steaming, in a small saucepan bring 1/4 cup vinegar to a boil with sugar and salt, stirring until sugar is dissolved, and remove from heat. In a dry small skillet toast sesame seeds over moderate heat, stirring, until golden and fragrant and transfer to a small bowl.
- Transfer rice to a large bowl and stir in vinegar mixture. Cool rice and stir in sesame seeds, remaining 3 tablespoons vinegar, oil, ginger, scallions, carrot, and cucumber. Salad may be prepared up to this point 1 day ahead and chilled, covered. Bring salad to room temperature before proceeding.
- Dry-roast nori, 1 sheet at a time, directly above moderate heat (gas or electric burner), holding it at opposite corners and moving it back and forth, until it turns bright green, 30 seconds to 1 minute. With scissors cut nori into thin 2-inch-long strips.
- Peel and pit avocado. Quarter avoado and cut crosswise into thin slices. Add avocado to salad with crabmeat and two thirds of nori strips and toss well.
- To prepare dressing, combine vinegar and next 5 ingredients (vinegar through garlic) in a small bowl. Add wasabi, if desired.
- Serve salad sprinkled with remaining nori strips and drizzled with dressing.
So if you like pseudo-vegetarian, allergy-friendly, sometimes healthy but always yummy food try Food is Yummy
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