When I was growing up, my mom often made sushi salad. It’s great because unlike the labour intensive rolled variety, sushi salad has all of the flavour without any of the tricky rolling business. I recently made my own version and cut out yet another step by using Mitsukan Sushi Seasoning, that I picked up at Superstore. It’s a blend of rice vinegar, sugar, and some additional seasonings. The salad turned out wonderfully – the perfect blend of flavours and it kept well in the fridge for lunch the next day. Here’s the recipe:
Cook 1 cup of sushi rice according to the package directions. Cool for 5 minutes. Stir in 2 tbsp Sushi Seasoning, 1/2 chopped red pepper, 1/2 chopped cucumber, 3 sheets of nori (dried seaweed) that has been torn into small squares. Toss all ingredients together and enjoy.