What’s For Lunch Today? Asian Fusion Salad


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 –


Happy Eating!




Asian Fusion 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




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.



Print Friendly
Print Friendly and PDF

About the Author

For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.

Leave a Reply

If you want a picture to show with your comment, go get a Gravatar.

Jewish Newspaper