I have to admit that sushi salad had not been in my recipe repertoire at all. I wasn
- bosc or bartlett pear - 1, thinly sliced
- edamame beans - 1 cup , blanched n 11⁄2 cups imitation crab
- lemon - 1⁄2 , very thinly sliced (leave peel on)
- sweet potato chips, for garnish -
- avocado - 1 , halved and sliced thinly
- mango - 1, diced
- baby english cucumber - 1 , diced
- black sesame seeds - approximately 2 tbsp , for sprinkling
- Sushi Rice
- short-grain sushi rice - 1 3⁄4 cups in 2 cups water
- rice vinegar - 2–3 tbsp
- sugar - 1 tbsp
- salt - pinch
- soy sauce - 1⁄4 cup
- rice vinegar - 1⁄4 cup
- sesame oil - 1⁄4 cup toasted
1. To prepare sushi rice, wash rice in cold water at least 3 times to remove excess starch. Bring water and rice to a boil and cook for 2 minutes, uncov- ered. Then let simmer, covered, for 15– 20 minutes, until water is absorbed. Remove from heat, remove lid, and let stand for 5 minutes.
2. While the rice is standing, combine the vinegar, sugar, and salt in a bowl. mix thoroughly and briskly until the sugar and salt are dissolved.
3. Fold the vinegar solution into the cooked rice with a rubber spatula. cover with a clean dishtowel and al- low it to stand for another 5 minutes.
4. To assemble the salad: cut the thin slices of lemon into small wedges and combine with the imitation crab in a bowl. You can squeeze a bit of lemon juice from the other half of the lemon into the bowl as well (approximately 1 tsp). Mix to coat evenly.
5. Line an individual springform pan or a large ramekin with plastic wrap. Press in enough rice to fill to desired height. Turn it over onto your serving plate and top with pears, imitation crab, and lemon mixture. Sprinkle with Edamame beans, drizzle dressing, and top with sweet potato chips.
6. Place the avocado slices, cubed cu- cumber, and mango around the perim- eter of the rice. If you’re assembling the salad in a serving bowl, place rice on bottom and all other ingredients on top, topping with chips and sesame seeds. Pour dressing over all.
the rice and dressing can be made 24 hours in advance, just leave at room temperature. You can also layer salad in stemmed bowls for a nice effect.
This recipe originally appeared in Mishpacha Magazine.
Food Preparation by Chanie Nayman
Food and Prop Styling by Amit Farber
Photography by Daniel Lailah