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Sushi Salad with Crab and Avocado

4.6
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PREP TIME
20 min
COOKING TIME
25 min
TOTAL TIME
60 min
SERVINGS
2 servings
Dinner U.S.
Sushi Salad with Crab and Avocado
Ingredients
  • 1 cup water
  • 1/2 cup uncooked short-grain white rice
  • 1/4 cup rice wine vinegar
  • 2 tablespoons pickled ginger, with juice
  • 1 tablespoon mayonnaise
  • 1 tablespoon soy sauce
  • 1 tablespoon white sugar
  • 2 teaspoons wasabi powder, or to taste
  • 1 teaspoon sesame oil
  • 2 cups shredded imitation crabmeat
  • 1 avocado, cubed
  • 1/2 English cucumber, cut into 1-inch strips
  • 3 sheets nori, crumbled
Instructions
1
Boil water in a compact cooking vessel alongside the rice, then decrease the heat to a low setting and cover the container. Allow the mixture to cook gently until the rice is soft and tender, approximately 20 minutes later.
2
Allow the mixture to cool down for about 15 minutes.
3
Combine rice wine vinegar, pickled ginger juice, mayonnaise, soy sauce, sugar, wasabi powder, and sesame oil in a bowl. Mix the ingredients thoroughly to create a uniform blend.
4
Pour the blended mixture over the cooled rice, stirring constantly to coat the grains evenly and break up any clumps that may form.
5
Dice the pickled ginger into small pieces.
6
Gently fold in diced pickled ginger, crabmeat, avocado, cucumber, and nori into the rice mixture.
7
Chill the dish in the refrigerator until it's ready to be served.