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Issue 350: Sushi Salad

Estee Kafra

Inspired by a sushi roll I like. The lemons are the secret

Wednesday, July 19, 2017


Food and prop styling by Amit Farber
Photography by Daniel Lailah

I have to admit that sushi salad has not been on my recipe repertoire at all. I wasn’t sure my family would like it, and I imagined it to be more work than it was worth. But two readers requested a recipe, and then I went to my sons’ school tea and tasted a really delicious version made by my friend Dassi. I made it for Yom Tov and it was unanimously approved by all 11 people around the table. This recipe is inspired by a sushi roll I particularly like, and I chose to plate it individually for a beautiful appetizer. The lemons are the secret to the wonderful flavor.


Serves 6

  • 1 Bosc or Bartlett pear, thinly sliced
  • 1 cup Edamame beans, blanched
  • 1½ cups imitation crab
  • ½ lemon, very thinly sliced (leave peel on)
  • sweet potato chips, for garnish
  • 1 avocado, halved and sliced thinly
  • 1 mango, diced, for garnish
  • 1 baby English cucumber, diced
  • approximately 2 Tbsp black sesame seeds, for sprinkling

Sushi Rice
  • 3½ cups short-grain sushi rice
  • 4 cups water
  • 5 Tbsp rice vinegar
  • 2 Tbsp sugar
  • pinch of salt

  • ¼ cup soy sauce
  • ¼ cup rice vinegar
  • ¼ cup toasted sesame oil


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, uncovered. Then let simmer, covered, for 15–20 minutes, until water is absorbed. Remove from heat, remove lid, and let stand for 5 minutes.

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.

Fold the vinegar solution into the cooked rice with a rubber spatula. Cover with a clean dishtowel and allow it to stand for another 5 minutes.

To assemble the salad: Cut the thin slices of lemon into small wedges and combine with the fake fish 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.

Line an individual springform pan or a large ramekin with plastic wrap. Press enough rice into it to fill to desired height (depending on what you use). Turn it over onto your serving plate and top with pears, fake fish, and lemon mixture. Sprinkle with Edamame beans, drizzle dressing, and top with sweet potato chips.

Place the avocado slices and cubed cucumber and mango all around the perimeter 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.

Note The rice and dressing can be made 24 hours in advance, just leave at room temperature. There is enough rice here for 12 individual portions. You can also layer in stemmed bowls for a nice effect.

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