Sushi Salad Appetizer Recipe - Cooking Index
Sushi Salad Appetizer Recipe - Cooking Index
You might have to pay a visit to an Asian market or a gourmet grocery to pick up some of the ingredients for this Japanese-inspired appetizer, but this delicious recipe is worth a special trip. If fresh crabmeat is beyond your budget, use canned crab.
Courses: Starters and appetizers| 3 tablespoons | 45ml | Rice-wine vinegar |
| 1 tablespoon | 15ml | Wasabi powder* |
| 2 teaspoons | 10ml | Sesame oil |
| 1 teaspoon | 5ml | Grated peeled gingerroot |
| 8 oz | 227g | Cooked crabmeat - picked over, |
| And flaked | ||
| 1 cup | 160g / 5.6oz | Cold cooked sushi rice** |
| 1 | Tomato - chopped | |
| 1/2 | Carrot - shredded | |
| 1/2 | Cucumber - peeled and chopped | |
| 32 | Boston lettuce leaves | |
| 1 | Nori (dried seaweed) sheet - (optional), cut | |
| Into strips |
* Wasabi, the Japanese version of horseradish, has a sharp, pungent, fiery flavor. It is available in Asian markets and some supermarkets.
** Sushi rice, once cooled, has a glossy sheen and separates easily. It is available in Asian markets and some supermarkets.
In a small bowl, combine the vinegar, wasabi powder, oil and ginger.
In a large bowl, combine the crab, rice, tomato, carrot and cucumber. Add the vinegar mixture and toss to coat. Serve the lettuce, topped with the crabmeat mixture and garnished with the nori (if using).
This recipe yields 8 servings.
Per Serving: 84 Calories, 2 g Total Fat, 0 g Saturated Fat, 28 mg Cholesterol, 85 mg Sodium, 109 Total Carbohydrate, 1 g Dietary Fiber, 7 g Protein, 46 mg Calcium.
Serving Provides: 1 Fruit/Vegetable, 1 Protein/Milk.
Points Per Serving: 2.
Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers
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