Sushi Salad

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Sushi Salad

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Wasabi arugula will surprise you! This main course salad has all the flavours of sushi, but without the excess carbs in sushi with rice. It will serve 6 as an appetizer salad.

Tags: Intermediate, 20 Mins, Salads, Shellfish, Vegetables, Summer Insider's Report 2011
Serves: 4
Skill level: Intermediate
Prep time: 20  minutes
Cooking time: 0  minutes
Total: 20  minutes

Additional Information

Ingredients

1 sweet red pepper, cut in strips
1 ripe avocado, cut in chunks
4 green onions, sliced
1 pkg (227 g) Sea Quest King Crab Flavoured Pollock Legs, cut in bite-sized pieces
1/4 cup (50 mL) drained pickled ginger, chopped
1 tub (142 g) PC Wasabi Arugula Trimmed and Washed
2 tbsp (25 mL) PC Seasoned Rice Vinegar
2 tbsp (25 mL) pickled ginger liquid
2 tsp (10 mL) PC Pure Sesame Oil
1/4 cup (50 mL) PC 100% Pure Canola Oil

Instructions

  1. Place peppers, avocado, green onions, crab and ginger in large bowl, setting aside a little bit of each to use as garnish later. Add wasabi arugula; toss to combine.
  2. In small bowl, whisk together rice vinegar, pickled ginger liquid, sesame oil and canola oil. Pour over salad; toss to coat. Top with reserved garnish; serve immediately.

Nutritional Information

Makes 4 servings Per serving:
330 calories
fat 24 g
sodium 480 mg
carbohydrate 22 g
fibre 3 g
protein 8 g