PERTH PEPPER AND PESTLE
Sushi Salad with Wasabi Ginger Dressing
...this recipe can be served as an amazing salad, for summer entertaining, as an Hors D'oeuvre, or as an appetizer!!
You will need:
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- 6 cups cooked Sushi sticky rice (room temp) |
- 1 cup crab (imitation) |
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- 1/2 jar Wasabi Ginger Red Pepper Jelly |
- 2 tbsp Mayonnaise |
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- 6 sheets Nori seaweed, small pcs (easiest w/ scissors) |
- 2 tbsp light soya sauce (Japanese) |
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- 1 tbsp Rice wine vinegar (optional) |
- 2 tbsp sesame seeds (toasted) |
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- 1/4 pickled Ginger, cut into slim strips |
- red caviar |
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- 1/2 cucumber (slim strips) |
- nori, very finely grated |
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- 1/2 carrot (ribboned with a zester) |
- freshly prepared Wasabi (optional) |
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- 1/2 avocado (thin slices) |
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Allow rice to cool at room temperature. Do not refrigerate to hasten the cooling process. Melt the Wasabi Ginger Red Pepper Jelly in a medium bowl and add the rice wine vinegar. Then add the pieces of Nori to the melted jelly. This will re-hydrate the Nori and keep the pieces from clumping. Now add the hydrated Nori to the cooled sticky rice. Toss lightly. It is very important with this salad to toss only as is necessary to lightly blend.
Next, add the ginger, cucumber, carrot, avocado, mayonnaise, and crab to the rice. Then sprinkle the soya sauce. If desired, spread a light coating of Wasabi over the rice and toss lightly. DO NOT OVER MIX. It is ok if it is inconsistent.
Serving options:
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If you are interested in serving this salad as a cut shape, empty salad onto a flat cutting board and pat down (condense) to about 1/2" to 1" high. Cover well with saran and allow to cool in the refrigerator at this time. Once cooled, use cookie shapes to punch out your pieces.
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If you are interested in serving neat mounds, scoop salad into the bottom of narrow tea cups and pat down to condense. Then cover with saran and cool in the refrigerator til ready to serve.
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Or, pat the salad down into the bowl it was prepared in, cover with saran and allow to cool completely in the refrigerator. Once cooled, this salad can be scooped onto small plates using an ice cream scoop.
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Or, use lightly oiled, short, tin cans as a form. These can be filled, covered, then cooled. When cool, simply pop them out onto cucumber slices or rice crackers.
To Decorate: there are many possibilities here. Of course, it will depend on the rest of the menu, which one(s) to use:
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use short whisps of chive
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sprinkle with sesame seed, caviar, fine Nori, and a fresh dab of Wasabi
