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The NJP Blogs

In this section, we present an ever-growing collection of brief articles, essays, poetry, news, recipes, and more—all contributed by our members.

These blogs represent each individual writer's viewpoint. Please keep that in mind as you read and comment. Feel free to disagree, but be respectful of differences.

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Yael Resnick
Group Co-Administrator


Cooking inspiration from our members!

September 2012 Posts


Kosher & Healthy Recipes
Blog Entry

Sushi Salad

posted by Devorah Reiss, NJP CommunitySaturday, September 29th 2012 @ 5:09 PM

I am a big fan of sushi, but it is very expensive if you get it premade.  I discovered several years back that you can make it in your own home for a fraction of the price.  I don't usually have the time or patience to make the proper rolls, though, so instead I have started making this sushi salad - all the sushi yumminess without the hard work.  I'm sure the Japanese would cringe.


1 cup uncooked sushi rice

2 Tablespoons rice vinegar (I use regular vinegar)

1 Tablespoon sugar

1 teaspoon salt

3 sheets of nori (the seaweed used to wrap sushi)

1/4 - 1/3 cup soy sauce

Vegetables of your choice (cucumbers, green onions, tomatoes, bell peppers, carrots, cooked sweet potato, etc.)

Fish of choice (optional) (smoked salmon, smoked tuna)

Pickled ginger and wasabi sauce


1. Put the rice in a pot with 1.5 cups of water and bring to a boil.  Cover and simmer for 18 minutes.  Remove from heat and allow it to sit for an additional 5 minutes.

2. Add vinegar, sugar, and salt to the rice.  (If you are adding soy sauce later, then no need to add the extra salt here.)

3. After it has cooled, add the chopped up veggies, fish, torn up nori, and soy sauce and mix thoroughly.  Mixing with my hands works better than a spoon.

4. Serve with ginger and wasabi on the side.  You can also omit the soy sauce and allow each person to add the amount they want to the individual servings.



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