Sushi Salad

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 cup sushi rice (uncooked)
• 1 red pepper
• 1 yellow pepper
• 1 orange bell pepper
• 1 cucumber
• 1 carrot
• 1 tablespoon rice vinegar
• 1/2 cup light soy sauce
• 1/2-1 teaspoon wasabi
• 2 sheets sushi fresh seaweed
• 1 cup imitation crabmeat (optional)

Recipe

• 1 cook rice let cool for 5 minutes.
• 2 while rice is cooking cut all 3 peppers into medium square pieces (about the size of your pinky finger nail).
• 3 cut cucumber into slices (not peeled) then cut each slice into fours.
• 4 grate carrot.
• 5 add rice vinegar to the rice and mix up.
• 6 add all vegetables to rice and mix up.
• 7 take soy sauce and put it in a closed lid container with wasabi and shake until all wasabi has dissolved into soy sauce.
• 8 mix soy/wasabi sauce into rice.
• 9 crunch up sushi seaweed paper onto the top of salad.
• 10 eat!
• 11 put imitation crab on salad as desired.
• 12 also eat with pickled ginger on the side if you would like.
• 13 it's also good if you put some steamed sliced mushrooms into the salad as well, but it's awesome without as well.
• 14 enjoy.
• 15 for vegetarian option, do not use the crabmeat option.