I am a total sushi addict.  I try to get it at least once per week and would probably eat it almost every day if I could.  One thing I am not quite ready to try though is rolling my own sushi.  Seriously, the thought of that totally scares me.  I know I don’t have the patience and would get frustrated with trying to learn. So, instead, I decided to take all of the flavors of my favorite roll (spicy girl roll) and make a sushi salad. 

Now, I recognize that not every sushi place carries a spicy girl roll but I assure you that you can take the basics of this sushi salad and make it to match pretty much any roll that you love from your own sushi place.  Just like with sushi, you just need a great rice base and lots of fresh fish or seafood.  I sprinkle mine with pieces of roasted seaweed since you no longer have the seaweed wrap like you do with a roll.

The spicy girl roll is a combination of black peppered tuna, avocado, rice and snow crab.  Sometimes it is drizzled with a spicy mayonnaise. You can see it on the bottom right in my recent order.

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Sushi Salad - Spicy Girl Roll

Servings: 2

Author: Shannah @ Just Us Four

Ingredients

• 2 cups cooked sushi rice {I use brown}
• 1 1/2 Tbsp rice vinegar
• 4 oz tuna diced
• 3 tsp black pepper
• 1 avocado sliced
• 4 oz snow crab or lump crab
• 1 Tbsp sesame seeds
• 1 sheet dried seaweed crumbled
• 1 Tbsp mayo
• 1 tsp Sriracha

Instructions

1. Combine rice and vinegar in a bowl. Set aside.
2. Mix tuna with black pepper.
3. In a small bowl, mix mayonnaise and sriracha. Stir well to combine.
4. On a large plate, spread sushi rice, Top with tuna. Add avocado slices. Top with crab meat. Then, sprinkle with sesame seeds and dried seaweed. Top with sriracha mayonnaise if desired.

Recipe Notes

This dish is spicy. To tone down the spice, reduce the black pepper by half and skip the sriracha mayonnaise.

Sushi salad has become one of my favorite things to make on busy nights or when it is hot outside and I just don’t feel like cooking.  It is easy and almost always requires no cooking at all {well, besides the rice of course}.  I don’t even bother with soy sauce on this one but you could add it if you want a hit of saltiness to go along with the other flavors in the dish. 

What is your favorite sushi roll?  Have you ever tried a deconstructed sushi roll like this?

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