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How to make a bangin' sushi salad

 

When you think of sushi, pics of raw tentacles and mysterious chunks might pop in your head. Think again! We're not big fans of the, um, exotic kinds of sushi here at GL (like fish eggs and eel, ew). But we love a good Philadelphia Roll every now and then. That's why this sushi salad will blow those California rolls right out the water! The best part is: It's totally easy to make. Just gather the below ingredients from your local grocery story to whip up the best.sushi.salad.ever.


What you'll need:

  • Sushi rice in a bag
  • 3 tbs chopped pickled ginger
  • 1 avocado
  • 2 tbs Seasame seeds 
  • 1/2 cup of crab meat (or immitation crab meat)
 
Directions:
 
1. Make 1.5 cups of sushi rice (follow the steaming instructions on the package). Then add 3 tablespoons of finely chopped pickled ginger, half of a cup of chopped up avocado, 2 tablespoons of sesame seeds and a half of a cup of crab meat (or imitation crab meat). 

2. Mix it all up in a big bowl and put it in the fridge till it gets cold. If you want, you can even top it off with some shredded, dried seaweed for an extra sushi-y taste! Plus, the seaweed is super-nutritious. 

If you’re allergic to crab or don’t like it, just make without it—no big. Bring it to school for lunch and it’ll be gourmet change of pace from PB & J Tuesdays. Or save it to eat for after school when you need just a little kick of energy.

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by GL | 2/1/2016
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