I love sushi, but sometimes I am just too lazy to bother rolling and cutting those tasty little bites together. This sushi salad is the perfect way to satisfy your sushi craving and save a little time in the process. I am very new to boiling lobsters (my husband still has to throw them into the boiling water for me), so I followed this persons advice. I cooked the lobster in advance and let it cool down before removing the meat from the shell. I also cooked the rice in advance and let it cool down. There are a million and one ways to do this type of sushi salad this is just my way of doing it.
1 cup short grain brown rice, cooked
2 English cucumber, seeded and cut in small chunks
2 medium carrots. peeled and sliced
2 small avocados, peeled and cut into chunks
1/2 cup peppers (any colour) diced
1 cup edamame, thawed and cooked
1 cup Arame, soaked for 30 mins and rinsed
1/2 cup cooked lobster meat (I used three 1 1/2 lbs lobsters)
1tbsp wasabi paste
2tbsp low-sodium soy sauce
4tbsp rice wine vinegar
– In a small bowl whisk together wasabi paste, soy sauce, rice vinegar, and honey. Set aside.
– In a big bowl mix together rice, cucumber, carrots, avocados, peppers, edamame, and lobster meat with the prepared dressing.
– Divide the salad between 4 platters. Top each plate with the Arame and serve. Enjoy!