July 08, 2015

sushi salad over gilled fish


My new project this week has been the driveway... I decided that our bare driveway (which when it rains becomes mud puddles in some spots) needed some rock.  The turnaround/parking spot that we cleared last week was just mud so I had to start with sand.  The whole day on Tuesday was spent hauling, spreading, and leveling sand.  I will say that the kids had a blast building sand castles! 

Then today I had 36 tons of gravel delivered.  Anyone ever graveled a driveway with a rake and shovel before?  Oh my!  My callouses and one, perhaps two, blisters are feeling the work.  I feel like I have man hands!!!  The truck that brought it emptied it in rows and did a great job of unloading it so that it will take the least amount of work possible, which is still a lot... and that work is HARD work.  Wish me luck... oh and my husband for getting him into this mess!!!

Love sushi?  This salad is for you.  Never tried sushi... then here is something similar.  One of my absolute favorites!  It is all the deliciousness from a roll, but in salad form.  This would also be amazing with grilled shrimp or salmon.   

Servings 4
Total Time 25 minutes

  • 1 cup brown rice
  • 1 1/2 tablespoons wasabi paste
  • 3 tablespoons Bragg's Liquid Aminos or soy sauce
  • 1/4 cup rice wine vinegar
  • 1 1/2 tablespoons mayonnaise
  • 3 teaspoons sesame oil
  • 1 cucumber, seeded and chopped
  • 1 cup shelled edamame
  • 6 radishes, chopped
  • 2 green onions, sliced
  • 1 avocado, cubed
  • 3 cups baby spinach, roughly chopped
  • 4 nori sheets, quartered and cut into 1/4-inch strips
  • 2 pounds fresh, wild caught fish (I used sea bass and it was delicious.... just about any kind would work... or add some crab meat!)


1.  Cook rice according to package directions.  Remove from heat and let cool.

2.  Meanwhile, in a small bowl, whisk together the wasabi, Bragg's, vinegar, mayo, and sesame oil.  Set aside.

2.  Heat an outdoor grill.  Grill fish until opaque and flaky. 

3.  Meanwhile, in a large bowl, add the cucumber, edamame, radishes, green onions, avocado, and spinach.  Drizzle the dressing over the salad and gently toss.

4.  Serve the salad beside the grilled fish and enjoy!!!

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