Su-No-Mo-No Salad

Su-No-Mo-No Salad Recipe - Japanese Sushi Rice Salad with Orange and Wasabi

Region / culture: Japan | Servings: 4

Introduction

Su-No-Mo-No Salad is a refreshing and flavorful Japanese-inspired salad that combines sushi rice with a variety of colorful vegetables and a tangy soy-wasabi dressing. This salad is perfect for a light lunch or as a side dish for a sushi dinner.

History

Su-No-Mo-No Salad is a modern twist on traditional Japanese sushi rice salad. The combination of sushi rice, fresh vegetables, and a soy-wasabi dressing creates a unique and delicious dish that is both healthy and satisfying.

Ingredients

1 cup of uncooked sushi rice
1 red pepper
1 yellow pepper
1 orange bell pepper
1 cucumber
1 carrot
1 tbsp of rice vinegar
0.5 cup of light soy sauce
0.5-1 tsp of wasabi
2 sheets of fresh sushi seaweed
1 cup of imitation crabmeat (optional)

How to prepare

Cook the rice and let it cool for 5 minutes.
While the rice is cooking, cut all 3 peppers into medium square pieces (about the size of your pinky finger nail).
Cut the cucumber into slices (do not peel) and then cut each slice into quarters.
Grate the carrot.
Add rice vinegar to the rice and mix well.
Add all vegetables to the rice and mix well.
Take soy sauce and put it in a container with a closed lid along with wasabi. Shake until all the wasabi has dissolved into the soy sauce.
Mix the soy/wasabi sauce into the rice.
Crunch up sushi seaweed paper and sprinkle it on top of the salad.
Enjoy!
Put imitation crab on the salad as desired.
You can also serve it with pickled ginger on the side, if desired.
It is also delicious if you add some steamed sliced white mushrooms to the salad, but it is great without them as well.
Enjoy!

Variations

Add diced avocado for a creamy texture and extra healthy fats.
Substitute brown rice for sushi rice for a nuttier flavor and added fiber.
Include edamame beans or sliced radishes for additional crunch and protein.

Cooking Tips & Tricks

Be sure to rinse the sushi rice thoroughly before cooking to remove excess starch.

- Let the rice cool slightly before mixing in the vegetables to prevent them from wilting.

- Adjust the amount of wasabi in the dressing to suit your taste preferences.

- For added protein, you can include imitation crabmeat or grilled tofu in the salad.

Serving Suggestions

Su-No-Mo-No Salad can be served as a standalone dish for a light lunch or as a side dish for a sushi dinner. It pairs well with grilled fish or tofu for added protein.

Cooking Techniques

Use a rice cooker to cook the sushi rice for perfectly fluffy and sticky grains.

- Cut the vegetables into uniform pieces for a visually appealing presentation.

- Mix the dressing separately before adding it to the salad to ensure even distribution of flavors.

Ingredient Substitutions

Use quinoa or cauliflower rice as a low-carb alternative to sushi rice.

- Replace the soy sauce with tamari for a gluten-free option.

- Swap out the peppers for cherry tomatoes or snap peas for a different flavor profile.

Make Ahead Tips

Su-No-Mo-No Salad can be made ahead of time and stored in the refrigerator for up to 2 days. Keep the dressing separate until ready to serve to prevent the salad from becoming soggy.

Presentation Ideas

Serve the salad in individual bowls or on a large platter for a family-style meal. - Garnish with sesame seeds or chopped green onions for added flavor and texture. - Arrange the salad on a bed of lettuce or cabbage leaves for a beautiful presentation.

Pairing Recommendations

Su-No-Mo-No Salad pairs well with a variety of dishes, including grilled teriyaki chicken, miso soup, or vegetable tempura. For a complete meal, serve with a side of steamed rice or pickled vegetables.

Storage and Reheating Instructions

Store any leftover Su-No-Mo-No Salad in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the salad in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

A serving of Su-No-Mo-No Salad contains approximately 200-250 calories, depending on the portion size and any additional ingredients added. This makes it a light and satisfying option for a meal or snack.

Carbohydrates

The main source of carbohydrates in Su-No-Mo-No Salad comes from the sushi rice, which provides a good amount of energy for your body. The vegetables also contribute some carbohydrates, but the overall carb content is moderate.

Fats

This salad is low in fat, with the only significant source being the small amount of fat in the soy sauce used in the dressing. The vegetables and rice are naturally low in fat, making this a healthy and light dish.

Proteins

The protein content of Su-No-Mo-No Salad can be increased by adding imitation crabmeat or tofu. The vegetables also provide some protein, but the overall protein content is moderate.

Vitamins and minerals

This salad is rich in vitamins and minerals, thanks to the variety of colorful vegetables used. Peppers are a great source of vitamin C, while carrots provide vitamin A. The seaweed adds minerals like iodine and calcium to the dish.

Alergens

This recipe contains soy in the form of soy sauce, which may be an allergen for some individuals. If you have a soy allergy, you can use a soy-free alternative like coconut aminos in the dressing.

Summary

Overall, Su-No-Mo-No Salad is a healthy and balanced dish that provides a good mix of carbohydrates, proteins, and fats, along with essential vitamins and minerals. It is a great option for a light and refreshing meal.

Summary

Su-No-Mo-No Salad is a delicious and nutritious dish that combines sushi rice, fresh vegetables, and a tangy soy-wasabi dressing. With its vibrant colors and flavors, this salad is sure to become a favorite for lunch or dinner.

How did I get this recipe?

I have a clear recollection of the first time I saw this recipe for Su-No-Mo-No Salad. It was a warm summer day, and I was visiting my dear friend, Mrs. Tanaka, in her cozy kitchen. Mrs. Tanaka was known throughout our community for her incredible culinary skills, and I always looked forward to learning new recipes from her.

As we chatted over cups of fragrant green tea, Mrs. Tanaka suddenly stood up and disappeared into her pantry. She emerged moments later, holding a tattered notebook in her hands. With a mischievous twinkle in her eye, she handed me the notebook and said, "I think you will enjoy this recipe, my dear. It is a family favorite."

I eagerly flipped through the pages of the notebook, my eyes scanning the handwritten instructions for Su-No-Mo-No Salad. The ingredients were simple yet intriguing – cucumber, seaweed, vinegar, and sesame seeds. I had never tasted anything quite like it before, and I knew I had to try making it myself.

Mrs. Tanaka patiently guided me through the process, showing me how to slice the cucumber into delicate ribbons and soak the dried seaweed until it was tender. She explained the importance of balancing the flavors with a touch of sugar and salt, and I watched in awe as she effortlessly combined the ingredients into a harmonious dish.

After a few hours of preparation, the Su-No-Mo-No Salad was ready to be served. The vibrant colors and fresh aroma of the dish filled the room, and I couldn't wait to take my first bite. As I savored the crisp texture of the cucumber and the umami richness of the seaweed, I knew that this recipe would become a cherished part of my own culinary repertoire.

Over the years, I have made Su-No-Mo-No Salad countless times, each time adding my own twist to the recipe. Sometimes I would add a sprinkle of toasted sesame seeds for extra crunch, or a drizzle of spicy chili oil for a kick of heat. No matter how I chose to customize it, the essence of the dish remained the same – a celebration of fresh, seasonal ingredients and the joy of sharing a meal with loved ones.

As I continued to perfect my version of Su-No-Mo-No Salad, I discovered that the dish held a special place in my heart. It reminded me of the warm summer days spent in Mrs. Tanaka's kitchen, learning from her wisdom and experiencing the magic of her cooking. It was a reminder of the power of food to connect us to our past, to nourish our bodies and souls, and to create lasting memories with those we hold dear.

Now, as I pass on the recipe for Su-No-Mo-No Salad to my own grandchildren, I hope that they will find as much joy and inspiration in preparing it as I have. I hope that they will embrace the spirit of creativity and exploration that Mrs. Tanaka instilled in me, and that they will continue to carry on the tradition of sharing delicious food and stories with the ones they love.

In the end, Su-No-Mo-No Salad is more than just a recipe – it is a reflection of the love, laughter, and friendship that have shaped my life. It is a testament to the power of food to bring people together, to nourish our bodies and souls, and to create lasting memories that will be cherished for generations to come.