Deconstructed Sushi Salad

One of my guilty pleasures in life is sushi, particularly veggie sushi! If I am out running around on a Wednesday I will often stop at a local grocer here that has fresh made sushi on sale Wednesday’s only as a little treat. When it comes to veggie sushi I realize I could just as easily throw a salad together with the same ingredients to enjoy at home but there is something about the delicacy and art to it. So many memories as well as I enjoy every piece, even if I am in a hurry and on the go. On of my favorites is my youngest daughter likes it as well and we would sit out in the sun with a smoothie or juice and enjoy sushi together for lunch before she started school. She even went to Whole Foods once and watched someone there making it and they even made her a special veggie dragon roll just how she wanted it. We had sushi lunch parties at home where I would wrap a lemon rind around a clementine segment, pb&j sushi, banana sushi, and other little sushi inspired finger foods made from small cookie cutters, fruits, and veggies. As I sat there an enjoyed my sushi one day I thought I really need to make my own. My husband and I already make eggrolls, spring rolls, and many other time consuming foods together and actually enjoy the process of making it. I think I will add sushi to my list this year, real sushi not the banana sushi or pb&j sushi I make for fun. It is added to my 2015 list we will see how it turns out or if I spin off into something crazy. I also thought maybe I should just make a salad, of course I had to keep the art aspect of it and stack it. There are two ways to make this Deconstructed Sushi Salad, a vegan version with edamame or a version using black sesame crusted salmon (in which you still can add edamame if desired), as well as many topping options! It is a salad and I always think of salads as a customize your own. To stack the salad all you need is a small spring form pan ring, which is what I used, or you could try packing into a bowl and placing a plate over and flipping which was my other plan. Of course if you are like my husband and starving or are just looking for a delicious meal you can assemble as desired, or throw together in a bowl or plate, and enjoy. Trust me it is delicious however you plate it!

Deconstructed Sushi Salad

Makes 2 servings

1c edamame, optional if topping with fish

8oz tuna or salmon, optional (used Sizzlefish Sockeye Salmon), plus coconut oil or extra virgin olive oil for cooking

1/2c cooked sushi rice or brown rice, cooled

2-4 TBSP black sesame seeds, 2TBSP if not using fish

1c shredded daikon

1c shredded carrots

1 cucumber, diced

1/2 avocado, diced

Ginger Dressing, see below

2 TBSP rough chopped or crushed wasabi peas, optional

2 sheets nori/ roasted seaweed sheets, optional

1 TBSP wasabi paste, optional

thinly sliced ginger or pickled ginger, optional

Ginger Dressing

2 TBSP chopped peeled ginger

1 tsp coconut palm sugar or coconut nectar

2 TBSP rice vinegar

1 tsp fresh lemon juice

2 tsp liquid aminos or tamari

2 TBSP sesame oil

pinch of salt

In a Vitamix, or blender, blend together all of the Ginger Dressing ingredients until combine. If you do not have a blender finely grate the ginger and shake ingredients together in a sealable container. Set aside while assembling the salad. If stacking the salad place a spring form pan ring (or other ring) on a plate. Start by placing rice into the bottom and stack, pressing, daikon, carrots, edamame, and cucumber. Remove ring and top with avocado, sesame seeds, and optional additional toppings. Serve with additional condiments and dressing on the side or on top. Or construct salad as desired. If making the salmon heat a thin layer of oil in a pan over medium heat. Place sesame seeds on a plate, and press the flesh side of clean salmon fillets into the black sesame seeds. Place the seed side down into the hot pan. Watching the sides of the salmon to gauge cooking time flip when ready, continue cooking until done which will depend on the size and thickness of the tuna as well as how well you would like it done. Place salmon over the top of the salad. Drizzle with Ginger Dressing and additional condiments. Enjoy!

I decided to link up with some other great bloggers for Foodie Friday, check out their recipes below!