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January 5, 2007
Sushi Salad
This is an adaptation of a recipe from Fat Free Vegan. When Susan posted it back in October I knew I wanted to try it and a copy of the recipe sat in my inbox until today. I realized once I started preparing ingredients that I didn't have everything I needed so I improvised and this is what I came up with. It's spicy, but good! It's not exactly what Susan posted, but it's along the same vein and I don't think I put anything into it that would make in unVegan, but if there are any Vegans out there reading this and I'm wrong just let me know.
1 cup of sushi rice, cooked according to package directions
1/4 a small onion, chopped fine
1/4-1/2 cup of rice vinegar
1 small can of mushrooms, drained
1 large carrot, peeled and chopped into small cubes
1/2 an English cucumber, peeled and chopped into small cubes
1 - 10 ounce package of endame beans, cooked or steamed
A pinch of sea salt
A pinch of black pepper
1-2 teaspoons of prepared Wasabi (Note: If you've never had Wasabi be warned it is spicy! It definitely has a kick! You might want to add very little or omit it all together if you don't like a little spice.)
Cook one cup of sushi rice according to package directions and pour into a large bowl. Add onions and let sit for a few minutes. Add rice vinegar and mushrooms and stir to mix. Add carrots and cucumbers stirring gently to incorporate. Add endame beans, stirring gently so as not to crush them. Add sea salt, black pepper and Wasbi and stir to mix.
Chill for at least 1 hour before serving.
Posted by Dianne at January 5, 2007 10:26 AM
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