Today at the Cooking Corner, Devine Levine, The BOK and Cox Business Center Executive Chef and he’s going to show us how to make a deconstructed sushi roll salad!
You can check out more recipes like at NewsOn6.com/recipes.
4 cups Asian Sushi Rice, cooked & seasoned with rice wine vinegar
2 cups Fresh Bean Sprouts
1 cup Mushrooms, stemmed and sliced
1 large Cucumber, peeled, seeded & diced
½ cup Carrots, shredded
1 med. Avocado, diced
1# Cooked Shrimp, peeled, deveined & chilled
½ cup Scallions, chopped
Togarashi rice seasoning
½ cup Whole Grain Mustard
4 tsp English Mustard Powder
½ cup Sugar
½ cup Rice Wine Vinegar
½ cup Japanese Soy Sauce, Kikkoman is best
1¼ cups Vegetable Oil
Mold sushi rice in ramekin cups and turn out in large shallow bowl. Layer bean sprouts, mushrooms, cucumber, carrots, shrimp & scallions on top of rice letting excess spill over into bowl, place fanned quarter of avocado on top & sprinkle with Togarashi seasoning. Drizzle dressing over all.
Chef Devin Levine CEC