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Home -> Main Dishes -> Seafood

Sushi Salad Recipe Rating: N/A
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Recipe submitted by chefdude7263






Ingredients   (view qty in metric system instead)
1 cup medium or short grain white rice
1 1/2 cups water
1 tbsp. mirin
1/2 tsp. salt
1/4 cup rice vinegar
2 tsp. sugar
1/2 tsp. salt
1/2 cup water
1 tbsp. soy sauce
1 tsp. sugar
1 cup julienned carrot
1/3 cup canned bamboo shoots, julienned
1/2 cucumber peeled, seeded, thin sliced
20 snow peas blanched and sliced
1 green onion, thinly sliced
8 ounces fresh, uncooked tuna, sole or cooked shrimp
1/2 cup soy sauce
3 tbsp. rice vinegar

Directions
Wash rice well under cold water, 2 minutes. Drain 30 minutes. Bring rice, 1 1/2 cups water, mirin and 1/2 tsp. salt to boil. Cover and simmer 15 minutes, stirring occasionally. Remove from heat and let stand, covered, 5 minutes. Mix together 1/4 cup rice vinegar, 2 tsp. sugar and 1/2 tsp. salt and bring to boil. Pour over rice and toss with fork to coat. Cover with a damp towel and reserve. Bring 1/2 cup water, 1 tbsp. soy sauce and 1 tsp. sugar to boil. Add carrot and cook 3 minutes. Add bamboo shoots and cook 1 minute. Drain and cool. Divide rice among dishes and sprinkle carrots, bamboo shoots, cucumber, snow peas and green onion over. Place fish in center. Stir together 1/2 cup soy sauce and 3 tbsp. rice vinegar and serve separately as dipping sauce.

Serves 4 to 6.



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