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.
