Sushi Salad Serves 8 East meets West in this colorful adaptation of the nori roll. Use whole dried nori instead of nori sheets in this recipe for best results.

Prep Time: 15 minutes
Cooking Time: 45 minutes


1/2 teaspoon sea salt


1 cup roasted nori (see note below for roasting nori)


3 tablespoons chopped green onions


1 tablespoon honey


4 tablespoons soy sauce (or to taste)


2 teaspoons roasted sesame oil


1 teaspoon grated gingerroot


1 tablespoon sesame seeds


1 teaspoon rice vinegar


4 cloves crushed garlic


1/2 cup each diced red and green bell peppers


1/2 cup chopped parsley and/or cilantro

1. Bring 8 cups of water to a boil in a large pot. Add rice and salt and return pot to a boil. Cover with a tight-fitting lid and reduce heat to a simmer. Cook rice 45 minutes or until steam holes form in the rice.

2. Combine all ingredients, adding roasted nori and parsley last. Reserve 1/8 cup nori and 1/4 cup parsley and/or cilantro for garnish. Adjust ingredients to taste. Serve sushi salad on a bed of lettuce, garnished with slices of red and green bell peppers.

Note: How to roast nori: Place the desired amount of dried nori in an iron skillet and place the skillet on a medium-hot burner. During roasting, turn the nori gingerly with your finger, continually feeling for crispness, which should take 30 seconds to 1 minute. Remove each piece of nori from the skillet immediately as it becomes crisp and breaks in an instant. To flake roasted nori, take a small handful and crumble it between your palms.