Super Simple Sushi Salad
Sushi Salad
We love vegan sushi, especially when we can smother it in wasabi! Eric and I both are glutton’s for punishment with the wasabi - seeing just how much can we tolerate. Typically we both end up with tearing eyes and running noses by the end of a meal.
This weekend I wanted to make sushi but was lacking the time to properly roll it. If you haven’t rolled sushi before it can be a bit trickier than you think! I found a recipe in which you simply make sushi “balls”. This seemed simple as it was, but I wanted über simple so I took it to another level.
Basically, I took the sushi ball recipe and didn’t roll it up! I served right from the bowl, sprinkled some sesame seeds on top, and each individual added however much tamari and wasabi they desired.
Directions
Cook up the sushi rice to make approximately 2 cups when done, usually this is 1 cup of rice to 2 cups of water
- 1/3 cup rice vinegar
- 2 Tablespoons sugar or a mixture of sugar, agave and/or stevia per your tastes
- 1-2 tsp salt, taste as you go along and adjust to your liking
- 2-3 sheets of nori, toasted and then cut very small or crushed up
- 4 carrots minced
- 4 green onions minced
- 1/4 cup toasted sesame seeds, black for a more dramatic look
- Wasabi and tamari soy sauce as desired!
Mix all the ingredients in a bowl. Once the rice has been cooked mix it in with everything. Put in the refrigerator for a couple of hours in order for the flavors to mingle. Serve with some sesame seeds sprinkled on top. Finish it all off with tamari and wasabi to your liking. Enjoy!
