Soups & Salads

Sushi Salad

Sushi Salad

Yield: 4 Servings

Sushi Salad


  • 1 sweet red pepper, cut into strips
  • 1 avocado, cut into chunks
  • 4 green onions, sliced
  • 1 pkg (227 g) king crab-flavoured Pollock legs, cut into chunks
  • ¼ C (50 mL) drained pickled ginger, chopped
  • 1 tub (142 g) PC wasabi arugula
  • 2 tbsp (30 mL) rice vinegar
  • 2 tbsp (30 mL) pickled ginger liquid
  • 2 tsp (10 mL) sesame oil
  • ¼ C (50 mL) canola oil


  1. Place peppers, avocado, green onions, crab and ginger in large bowl, setting aside a little bit of each to use as garnish later. Add wasabi arugula; toss to combine.
  2. In small bowl, whisk together rice vinegar, pickled ginger liquid, sesame oil and canola oil. Pour over salad; toss to coat. Top with reserved garnish; serve immediately.

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