Cooking Corner: Deconstructed Sushi Roll Salad

Today at the Cooking Corner, Devine Levine, The BOK and Cox Business Center Executive Chef and he's going to show us how to make a deconstructed sushi roll salad!

You can check out more recipes like at NewsOn6.com/recipes.

4 cups                     Asian Sushi Rice, cooked & seasoned with rice wine vinegar

2 cups                     Fresh Bean Sprouts

1 cup                      Mushrooms, stemmed and sliced

1 large                     Cucumber, peeled, seeded & diced

½ cup                     Carrots, shredded

1 med.                    Avocado, diced

1#                          Cooked Shrimp, peeled, deveined & chilled

½ cup                     Scallions, chopped

                              Soy-Mustard Dressing

                              Togarashi rice seasoning

Soy-Mustard Vinaigrette

½ cup                     Whole Grain Mustard

4 tsp                        English Mustard Powder

½ cup                    Sugar

½ cup                    Rice Wine Vinegar

½ cup                    Japanese Soy Sauce, Kikkoman is best

1¼ cups                   Vegetable Oil

Method:

Mold sushi rice in ramekin cups and turn out in large shallow bowl. Layer bean sprouts, mushrooms, cucumber, carrots, shrimp & scallions on top of rice letting excess spill over into bowl, place fanned quarter of avocado on top & sprinkle with Togarashi seasoning. Drizzle dressing over all.

Bon Appétit,

Chef Devin Levine CEC