This salad is a little fussy, it’s worth it.
6 radishes, trimmed, thinly sliced
2 large carrots, peeled, julienned
1/2 English hothouse cucumber, thinly sliced
2 TBSP sugar
1 TBSp salt
1 1/4 c unseasoned rice vinegar, divided
2 toasted nori sheets
1/4 c vegetable oil
2 TBSP soy sauce
1 TBSP rice vinegar
6 c lettuce
Place radishes, carrots, and cucumber in 4 separate bowls or jars. Bring sugar, salt, 1 c vinegar, and 2 c water to a boil in a medium saucepan, stirring to dissolve sugar. Pour pickling liquid over vegetables to cover; let cool. Cover and chill.
Grind nori in a blender, scraping down sides as needed, until finely ground. Add oil, soy sauce, mirin, and remaining 1/4 cup vinegar and blend until smooth. Toss lettuces and dressing in a large bowl to coat. Drain pickled vegetables and arrange on top of salad.
I admit it – fried spam is tasty especially coupled with soy sauce. This is my take on spam sushi aka Musubi, I spiced it up a bit by added sriracha sauce. I also made a veggie roll with cucumber and avocado.
1 recipe sushi rice (a la Alton Brown)
1 can Spam, sliced into 8 slices and the slice them lengthwise.
Make sure sushi rice is at room temperature.
Heat a nonstick skillet over medium high heat, add spam and cook for about 5 minutes until nice and crispy on the underside. Flip the spam over and pour soy sauce on top of each slice, about 1/2 tsp. cook for 4 more minutes and remove from pan.
Spread sushi rice on nori, add spam and a drizzle of sriracha sauce, then roll – a $1.99 sushi matt comes in really handy here. Slice and serve.
Makes about 4 rolls.