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Course

Preparation

Diets

DIY

Source: CanolaInfo Test Kitchen | Category: Salads

Sushi Salad

Canola oil's mild flavor make it a great choice for recipes that you want the flavors of the ingredients to shine through and not be masked by a strongly tasting oil.

Sushi Salad recipe made with canola oil

Ingredients

  • Seasoned Rice
  • 1 1/2 cups short-grain Japanese rice 375 mL
  • 1 3/4 cups cold water 425 mL
  • 1/3 cup seasoned rice vinegar 75 mL
  • 2 Tbsp black sesame seeds 30 mL
  • Salad
  • 2 (4oz/120g) cans crabmeat, well drained
  • 1/3 cup finely chopped green onions 75 mL
  • 1 Tbsp chopped fresh dill 15 mL
  • 2 tsp lemon zest 10 mL
  • 1 Tbsp lemon juice 15 mL
  • 1 cup julienned cucumber 250 mL
  • 1 cup julienned carrots 250 mL
  • 1 cup frozen peas, thawed 250 mL
  • 1 (4.5oz/130g) pkg. alfalfa sprouts
  • Vinaigrette
  • 1/4 cup canola oil 60 mL
  • 1/4 cup light soy sauce 60 mL
  • 2 Tbsp seasoned rice vinegar 30 mL
  • 3 Tbsp granulated sugar 45 mL
  • 1 Tbsp grated gingerroot 15 mL
  • 1 Tbsp sweet chili sauce 15 mL
1 1/2 cups short-grain Japanese rice1 3/4 cups cold water1/3 cup seasoned rice vinegar2 Tbsp black sesame seeds2 (4oz) cans crabmeat, well drained1/3 cup finely chopped green onions1 Tbsp chopped fresh dill2 tsp lemon zest1 Tbsp lemon juice1 cup julienned cucumber1 cup julienned carrots1 cup frozen peas, thawed1 (4.5oz) pkg. alfalfa sprouts1/4 cup canola oil1/4 cup light soy sauce2 Tbsp seasoned rice vinegar3 Tbsp granulated sugar1 Tbsp grated gingerroot1 Tbsp sweet chili sauce

Instructions

  • 1. In a saucepan, combine rice and cold water. Let stand 15 minutes. Cover and bring to a boil. Boil 4 minutes. Reduce heat to medium and cook until water is absorbed, about 5 minutes. Remove from heat and let stand 10 minutes. Transfer rice to large bowl. Gradually sprinkle vinegar over rice and toss lightly with a fork.
  • 2. In a bowl, combine in a bowl crab meat, green onions, dill, lemon zest and lemon juice. Mix well.
  • 3. In a large glass salad bowl, layer crabmeat mixture, then cucumber, carrots, peas, sprouts and then seasoned rice. Sprinkle with black sesame seeds.
  • 4. In a small bowl, whisk together canola oil, soy sauce, rice vinegar, sugar, gingerroot and sweet chili sauce. Drizzle dressing over rice. Serve immediately or refrigerate fr several hours to allow flavors to meld.

Yield

8-10 servings

serving size

nutritional analysis

Per Serving

Calories390
Total Fat13 g
Saturated Fat2.5 g
Cholesterol85 mg
Carbohydrates42 g
Fiber3 g
Protein26 g
Sodium540 mg

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