Sushi Salad

OMG YUM! We had a somewhat successful, and somewhat NOT successful sushi-making experience last night. About half of our maki rolls fell apart when we tried to slice them, so we tossed them in a bowl and called it Sushi Salad.

It's a bit of stretch to say it's a Tower Garden recipe, since the only items we used from the tower are the cucumbers and a few baby greens, but I have to share it because it was the perfect lunch today! Crisp and light, maybe a little heavy on the rice. But hey, it's Friday. Let's live a little.

That was supposed to be sarcastic, BTW.

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INGREDIENTS:
Steamed Shrimp and Salmon (Raw salmon would have been soooo much better, but we used frozen Salmon caught on our Alaska trip last summer, so since it isn't "sushi-grade" it's not ok to eat it raw.)

Sticky Rice - we used these instructions.

Nori Sheets - tear or slice them into small squares or strips

Matchstick Veggies - carrots, cukes, red peppers

Wakami Salad - prepared seaweed concoction from the Asian market

Pickled Ginger from a jar

Dressing - olive oil, sesame oil, rice vinegar, soy sauce, wasabi powder


MAKE IT:
Really? Do you actually need instructions? Throw it all into a bowl and eat it!!

And comment below to let me know how yours turned out.