#sushisalad

This recipe takes the tastes of sushi and adds a fresh salad twist. The seared Ahi tuna with sesame crust gives the salad a nice crunch, and the Wasabi Vinaigrette makes it spicy. The textures and tastes are just right, making it a delicious and refreshing meal.

Ingredients: 1 lb Ahi tuna steak. 1/4 cup black sesame seeds. 1/4 cup white sesame seeds. 6 cups mixed salad greens. 1 avocado, sliced. 1/4 cup shredded carrots. 1/4 cup sliced cucumber. 1/4 cup sliced radishes. 1/4 cup chopped green onions. 1/4 cup soy sauce. 2 tbsp rice vinegar. 1 tbsp sesame oil. 1 tbsp honey. 1 tsp wasabi paste. 1 clove garlic, minced. 1 tsp grated ginger. Salt and pepper to taste.

Instructions: Paper towels can be used to dry the Ahi tuna steak. In a small bowl, mix the black and white sesame seeds together. Cover all sides of the tuna steak with sesame seeds by pressing them into it. Place the pan on high heat. Put in some sesame oil. For rare, sear the tuna steak for about one minute on each side once it's hot. You can do it longer if you want to. Take it off the heat and let it cool down. To make the vinaigrette, mix the soy sauce, rice vinegar, sesame oil, honey, wasabi paste, garlic, and ginger in a small bowl with a whisk. Add pepper and salt to taste. Add shredded carrots, sliced cucumber, sliced radishes, chopped green onions, and avocado slices to a large bowl. Toss the salad greens together. Cut the seared tuna into thin slices. Spread the salad mix out on plates. Add slices of tuna on top. Put the Wasabi Vinaigrette on top of the salads. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 5 minutes

This trifle salad is a delicious take on traditional sushi. It layers all the traditional sushi ingredients in a beautiful way. It tastes great, is refreshing, and is great for parties or a light lunch.

Ingredients: 2 cups sushi rice, cooked. 1 cucumber, thinly sliced. 1 avocado, diced. 1 carrot, julienned. 1/2 cup edamame beans, cooked. 4 sheets nori seaweed, cut into strips. 1/4 cup pickled ginger, chopped. 1/4 cup soy sauce. 2 tablespoons rice vinegar. 1 tablespoon sesame oil. 1 teaspoon wasabi paste. 1 tablespoon sesame seeds, toasted. 1 green onion, thinly sliced.

Instructions: Cook the sushi rice and put it in a large bowl. Add the carrot, avocado, edamame beans, nori seaweed strips, and pickled ginger. Soy sauce, rice vinegar, sesame oil, and wasabi paste should all be mixed together in a small bowl using a whisk. Add the dressing to the sushi rice and gently toss everything together. To serve, top with sliced green onion and toasted sesame seeds.

Prep Time: 20 minutes

Cook Time: 10 minutes

Experience the flavors of sushi in a convenient salad form. This Sushi Salad combines sushi rice with fresh vegetables, nori seaweed, and a flavorful dressing for a light and satisfying meal.

Ingredients: 2 cups sushi rice, cooked and cooled. 1/2 cup cucumber, thinly sliced. 1/2 cup carrots, julienned. 1/2 cup avocado, diced. 1/4 cup nori seaweed, shredded. 1/4 cup pickled ginger. 1/4 cup soy sauce. 2 tablespoons rice vinegar. 1 tablespoon sesame oil. 1 teaspoon sugar. 1/2 teaspoon wasabi paste. Sesame seeds for garnish. Sliced green onions for garnish.

Instructions: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, sugar, and wasabi paste to make the dressing. In a large mixing bowl, combine the cooked sushi rice, cucumber, carrots, avocado, and shredded nori seaweed. Pour the dressing over the salad and toss gently to coat all the ingredients. Divide the sushi salad into serving bowls. Garnish with pickled ginger, sesame seeds, and sliced green onions. Serve immediately and enjoy your delicious Sushi Salad!

Prep Time: 20 minutes

Cook Time: 10 minutes

This Keto Sesame Ahi Tuna 'Sushi' Salad offers the flavors of sushi without the carbs. Tender sesame-crusted ahi tuna slices sit atop a bed of mixed greens, avocado, cucumber, and radishes, all tossed in a zesty wasabi vinaigrette.

Ingredients: 2 ahi tuna steaks about 6 ounces each. 1/4 cup sesame seeds. 4 cups mixed greens. 1 avocado, sliced. 1/4 cup cucumber, julienned. 1/4 cup radishes, thinly sliced. 2 tablespoons soy sauce or coconut aminos. 2 tablespoons rice vinegar. 1 tablespoon sesame oil. 1 teaspoon grated ginger. 1 teaspoon wasabi paste. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Wet the ahi tuna steaks with paper towels and pat them dry. Add salt and pepper to the tuna steaks. Sprinkle sesame seeds over the tuna steaks and gently press them to stick. Place the pan on high heat. Put in olive oil. For rare, sear the tuna for one to two minutes on each side. You can do it longer if you want to. Take the tuna out of the pan and set it aside for a few minutes. To make the vinaigrette, mix the soy sauce, rice vinegar, sesame oil, ginger, and wasabi paste in a small bowl with a whisk. Add the mixed greens, avocado, cucumber, and radishes to a large bowl. Add the vinaigrette and toss everything together. Cut the seared tuna into thin slices. Place salad on plates and add sliced tuna on top of each one. Serve right away.

Prep Time: 15 minutes

Cook Time: 5 minutes

This deconstructed sushi salad is a fun vegan take on traditional sushi. It has all the flavors and textures of your favorite sushi roll. It's a great choice for a light lunch or dinner.

Ingredients: 2 cups cooked sushi rice. 1 avocado, sliced. 1 cucumber, thinly sliced. 1 carrot, julienned. 1/2 cup edamame, cooked. 2 tablespoons pickled ginger. 2 tablespoons soy sauce. 1 tablespoon rice vinegar. 1 tablespoon sesame oil. 1 tablespoon sesame seeds. Nori seaweed sheets, shredded for garnish.

Instructions: Add rice vinegar, soy sauce, and sesame oil to a small bowl. Mix them together to make the dressing. Put cooked sushi rice, cucumber slices, julienned carrots, avocado slices, and cooked edamame in a large bowl. Pour the dressing over the salad ingredients and gently toss to cover everything. Add sesame seeds and shredded nori seaweed to the top to make it look nice. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

If there is one thing that is similar to the lifestyle and tradition between India and Japan, then it has to be rice for sure. That’s because rice is a staple food in both these Asian countries. Both the countries have a rich history of rice cultivation. Considering the high potential of fertile land of Kaithal, Haryana for growing rice, a rice trading company of Japan popular as ASK has launched a ASUKU INDIA as its subsidiary to optimize the environment and production efficiency of Indian farmers with the sole intention of promoting Japanese food culture. As a result, you get Tanifuji sushi rice, which is cultivated with rice seeds imported from Japan and grown in India. Now you can enjoy authentic, hygienic, and traditionally cultivated Japanese sushi rice in India.

Features:

Tanifuji Sticky Short Grain Sushi Rice is specially grown for sushi preparation. It is best to use in traditional sushi rolls, including salads and other Asian dishes.

When cooked, this rice becomes light, fluffy, and sticky to give you the real taste of Japanese sushi rice.