Why the quotes? Well, this sushi doesn’t actually have any raw fish, which may be untraditional, but it is great if you’re wary of foodborne illness, since it’s much less risky to consume. This easy preparation also doesn’t require the dexterity or time involved in rolling (just layer it all in a bowl) and you won’t have to pay a steep bill for expensive sushi restaurants or take-out. Furthermore, even pregnant women can enjoy this dish without worry because it doesn’t contain raw seafood or high-mercury species (like ahi tuna). So dive in, sate your sushi cravings, boost your omega-3 intake, and clear up those allergy-clogged sinuses with a big dose of wasabi!
I prefer my sushi bowl without rice because it is less-glycemic and lower in calories. (And takes less time to make!) But if you prefer rice with yours, place 1/2 to 1 cup of cooked brown or white rice in a bowl and layer the remaining ingredients on top. Or, omit the seaweed and use the rice in its place.
- ¼ cup dried wakame seaweed
- 2 teaspoons rice vinegar
- 1 teaspoon soy sauce
- Prepared wasabi paste
- 1/3 cucumber, thinly sliced
- 3 radishes, thinly sliced
- 3 large cooked shrimp
- 4 ounces smoked wild salmon
- ¼ avocado, sliced
- Pickled ginger (gari)
- Sesame seeds to garnish
- Place dried wakame in a medium bowl and cover with cold water. Soak 6 minutes; drain well.
- In a small bowl, prepare dressing: stir together rice vinegar, soy sauce, and ¼ teaspoon of wasabi paste. Adjust amount of wasabi to taste. Pour dressing over rehydrated seaweed and toss to coat. Place seaweed in serving bowl.
- Arrange cucumber, radishes, shrimp, salmon and avocado over seaweed. Sprinkle with sesame seeds; serve with pickled ginger, additional soy sauce and wasabi.
Makes 1 serving
Per serving: 271 calories, 13 g total fat, 2 g saturated fat, 58 mg cholesterol, 13 g total carbohydrate, 5 g dietary fiber, 28 g protein, 1643 mg sodium.