Hey KS Fans,
Last night I had made Sushi for Dinner, something I do on very rare occasion. – Mine never compares and can live up to my favorite sushi guys rolls at the end of the day – But none-the-less, it’s a great simple light dinner to make if you have all the ingredients in the house.
Of course there is always extra Sushi rice the next day and I love to make this Asain Fusion Salad with it. This recipe was something that got it’s creation and became famous all from Lauren M -my then-assistant at my old restaurant over 8 years ago. Every day she would put this concoction together and savor it for lunch, finally I had to try it and it was so delicious that I tweaked it just a little and put it on our menu. It was a huge success there and is still one of the most requested recipes I get almost 9 years later.
If you don’t have Sushi rice, add whatever rice you like – brown, whole grain even quinoa works great –
Asian Fusion Salad
FOR THE SALAD:
1 heads romaine lettuce, coarsely chopped
1 small red onion, sliced
11/2 cups button mushrooms, coarsely chopped
1 large Kirby cucumbers, sliced round
½ cup grated carrots
2 ripe avocados, diced
3 large portabella mushrooms, chopped
1 tbsp. extra virgin olive oil
1 clove garlic, crushed
salt & pepper to taste
2 cups sushi rice, cooked (add a little rice vinegar and sugar to cooked rice for extra flavor)
black & white sesame seeds for sprinkling
FOR THE DRESSING:
½ cup Mayo
¼ cup sweet Teryiaki
1 tsp. soy sauce
1 tsp. ginger powder
1 tsp. garlic powder
In a large salad bowl, toss the chopped lettuce, red onion, mushrooms ,cucumbers, carrots and avocados. Set aside. In a small frying pan, sauté olive oil, crushed garlic, portabella mushrooms, salt and pepper. Stir with a wooden spoon until mushrooms start to shrink and become soft. Add the cooked mushrooms to tossed salad.
Spoon the cooked sticky sushi rice in center of tossed salad. Sprinkle generously with sesame seeds. In a small separate bowl mix all the dressing ingredients, dress salad and serve.
MAKES 4 SERVINGS