Sushi Salad

This sounded interesting so I decided we needed to try it! I have made rolled sushi before and it was really good, but alot of work.....this just like regular sushi with LOTS less work. I did make one change though. I only used half the amount of soy sauce because 1/2 cup seemed like alot of liquid for 2 cups of cooked rice. It was plenty. I did use the suggested amount of wasabi though. I used jasmine rice also and it was really good! I topped with fresh avocado and pink salad shrimp. Delicious! Thanks for sharing! I will be making again.....very soon I'm sure!

I found this salad delightful. I love sushi and it tasted just like it...and it is much easier than all that rolling...even though the sushi rice is kind of a pain because of temperature changes. I also used real crab meat and added shrimp as well! I will definitely make it again!!! Thanks Tyler!

I will not rate because I changed the veggies in this recipe thinking I would use the items in a California roll. I used avocado, cucumber, sesame seeds, shrimp, and toasted seaweed. I used kitchen shears to cut into 1 inch rows then cut in smaller pieces. I will make a suggestion, probably making the sushi rice as per a different recipe would probably help cause it usually has sugar in the rice wine vinegar. My kids loved the changes I made, I didn't, something seemed a little off.

I really, really wanted to like this recipe. I love sushi, and I even added some of my own favorite ingredients like avocado and salmon. However, I found this dish to be way too heavy on the soy sauce. If I made it again, I'd definitely set the soy sauce aside and dip my salad into it.

Okay, don't you just hate those people who say "yes, I loved the recipe but I changed this and this and this and this?" I've made it twice, once with sushi rice and once with jasmine rice. While the sushi rice is certainly more authentic, not to mention sticky, I love the fragrant smell of jasmine rice. It DOES make for a rather different dish. Other changes? Aha, I used an English cucumber, peeling it, removing the seeds, and slicing it julienne style. I left the wasabi on the side, but added a little more rice vinegar, and in the sushi rice tradition I first heated it with a little sugar, allowing it to cool before tossing it with the rice. I also julienned the peppers, arranging them, along with a diced avocado, around the outside of the rice which I served in a mound on a pretty Japanese style serving plate. Instead of crunching up the seaweed, I used Nori rolls cut into a perfect size for making a handroll. What else? Ah, yes.... real crab, and (ready for this?) wasabi peas on the side, and then sprinkled with toasted sesame seeds and black sesame seeds. I must say, the presentation was stunning. When I used the jasmine rice I added a little more rice vinegar and sugar, which helped it stick together a little bit. Good stuff and quite easy.