Best 14 Sushi Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Embark on a culinary journey to savor the delightful Sushi Salad, a refreshing and innovative dish that combines the best of sushi and salad into a harmonious symphony of flavors. This vibrant dish features a medley of sushi-grade fish, such as tuna, salmon, and yellowtail, artfully arranged atop a bed of crisp greens, including romaine lettuce, cucumber, and avocado. The harmonious union of flavors is further enhanced by a drizzle of tangy dressing, perfectly complementing the delicate taste of the fish and the freshness of the vegetables. This recipe also includes variations to cater to diverse preferences, such as a vegetarian option with tofu and a spicy version with Sriracha mayonnaise. Discover the art of crafting this exquisite salad, a perfect choice for lunch, dinner, or a light and healthy snack.

Let's cook with our recipes!

CALIFORNIA ROLL SUSHI SALAD



California Roll Sushi Salad image

If you like California rolls but don't want to go through the trouble of rolling your own sushi, this recipe is for you.

Provided by Nicole Berger

Categories     Salad     Seafood Salad Recipes     Crab Salad Recipes

Time 1h

Yield 2

Number Of Ingredients 13

1 cup water
½ cup uncooked short-grain white rice
¼ cup rice wine vinegar
2 tablespoons pickled ginger, with juice
1 tablespoon mayonnaise
1 tablespoon soy sauce
1 tablespoon white sugar
2 teaspoons wasabi powder, or to taste
1 teaspoon sesame oil
2 cups shredded imitation crabmeat
1 avocado, cubed
½ English cucumber, cut into 1-inch strips
3 sheets nori, crumbled

Steps:

  • Bring water and rice to a boil in a small saucepan. Reduce heat to low, cover, and simmer until rice is tender, about 20 minutes. Let cool, about 15 minutes.
  • Stir rice wine vinegar, pickled ginger juice, mayonnaise, soy sauce, sugar, wasabi powder, and sesame oil together in a bowl. Pour over cooled rice; mix to coat and break up clumps.
  • Dice pickled ginger. Fold ginger, crabmeat, avocado, cucumber, and nori gently into rice. Chill until serving.

Nutrition Facts : Calories 637 calories, Carbohydrate 88.5 g, Cholesterol 36.6 mg, Fat 23.8 g, Fiber 10.2 g, Protein 19.6 g, SaturatedFat 3.6 g, Sodium 2039 mg, Sugar 21.2 g

EASY CALIFORNIA ROLL SUSHI SALAD



Easy California Roll Sushi Salad image

I created this yummy salad because I love sushi, but have neither the equipment nor the patience to make sushi rolls. For the best sushi rice, a rice cooker is a necessity. This recipe can be easily adapted to reflect your own favorite variety of sushi.

Provided by Lisa Puma

Categories     World Cuisine Recipes     Asian

Time 50m

Yield 4

Number Of Ingredients 9

1 ½ cups sushi rice, or Japanese short-grain white rice
2 cups water
½ cup rice wine vinegar
¼ cup sugar
⅛ cup sake
12 ounces imitation crabmeat, flaked
1 cup seeded and chopped cucumber
1 avocado, chopped
1 tablespoon soy sauce, or to taste

Steps:

  • Rinse rice in a strainer under cold water until water runs clear. Transfer rice to a medium saucepan, add 3 cups water, and bring to a boil. Reduce heat to low, cover, and cook under rice is tender and water is absorbed, about 20 minutes.
  • Meanwhile, combine rice wine vinegar, sugar, and sake in a microwave-safe bowl. Microwave on high until sugar is completely dissolved, about 1 minute.
  • Place cooked rice in a large bowl. Stir in vinegar mixture until well combined and let sit for 2 minutes. Stir again. Add imitation crabmeat, cucumber, and chopped avocado; mix well. Use soy sauce to season individual portions.

Nutrition Facts : Calories 491.2 calories, Carbohydrate 89.8 g, Cholesterol 17 mg, Fat 8.2 g, Fiber 6 g, Protein 12.7 g, SaturatedFat 1.3 g, Sodium 948.7 mg, Sugar 19.1 g

CALIFORNIA "SUSHI" RICE SALAD



California

Looking for an Asian-inspired dinner? Then check out this veggies and rice salad that's delicious to eat and easy-to-make.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h25m

Yield 8

Number Of Ingredients 10

2 cups uncooked regular long-grain white rice
1/3 cup rice vinegar (not seasoned)
1/4 cup sugar
1 teaspoon salt
2 teaspoons grated gingerroot
2 large cucumbers, seeded, chopped
2 medium carrots, finely shredded (1 cup)
8 medium green onions, sliced (1/2 cup)
2 packages (8 oz each) imitation crabmeat sticks, sliced
1 small avocado, pitted, peeled and thinly sliced

Steps:

  • In 3-quart saucepan, cook rice in water as directed on package. Spread rice in 13x9-inch baking dish, cover with plastic wrap and refrigerate for 1 hour or until completely cool.
  • Meanwhile, in small microwavable bowl, mix vinegar, sugar and salt. Microwave 20 to 30 seconds; whisk until sugar is dissolved. Stir in gingerroot.
  • In large bowl, toss cooled rice with vinegar mixture. Stir in cucumbers, carrots, green onions and crabmeat; mix well. Top with avocado.

Nutrition Facts : Calories 310, Carbohydrate 56 g, Cholesterol 15 mg, Fat 1/2, Fiber 3 g, Protein 13 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 11 g, TransFat 0 g

WATERMELON-CUCUMBER SALAD WITH SUSHI VINEGAR AND LIME



Watermelon-Cucumber Salad with Sushi Vinegar and Lime image

This recipe is quick to make, with dazzling colors and a light oil-free dressing. If you use sushi vinegar, you won't need any additional salt or sugar.

Provided by Lisa

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 20m

Yield 10

Number Of Ingredients 8

2 cucumbers
4 cups cubed seeded watermelon
½ cup finely chopped red onion
3 tablespoons seasoned rice vinegar
3 tablespoons white wine vinegar
3 tablespoons lime juice
¼ cup chopped fresh mint
½ cup feta cheese

Steps:

  • Peel cucumbers into a striped pattern lengthwise using a vegetable peeler. Slice cucumbers in half lengthwise; cut each half into 1/4-inch slices creating 'half-moon' shapes. Combine cucumbers, watermelon, and red onion in a large bowl.
  • Whisk rice vinegar, white wine vinegar, and lime juice together in a bowl; add mint. Muddle the mint by vigorously stirring and pressing the leaves with a spoon until they look bruised but aren't falling apart. Remove and discard mint leaves.
  • Drizzle the dressing over salad and gently toss. Sprinkle feta cheese over salad; toss gently.

Nutrition Facts : Calories 64.7 calories, Carbohydrate 8.3 g, Cholesterol 11.2 mg, Fat 2.9 g, Fiber 0.7 g, Protein 2.7 g, SaturatedFat 1.9 g, Sodium 143.3 mg, Sugar 5.7 g

SEARED AHI TUNA SUSHI SALAD



Seared Ahi Tuna Sushi Salad image

Impress yourself with this amazing salad, it looks difficult, but it's super easy. Garnish with extra sesame seeds, Asian vinaigrette, and fresh chili slices.

Provided by 20recipes

Categories     World Cuisine Recipes     Asian

Time 1h15m

Yield 4

Number Of Ingredients 12

2 tablespoons sesame oil
2 tablespoons canola oil
2 tablespoons soy sauce
2 (8 ounce) sushi-grade ahi tuna steaks
2 tablespoons toasted sesame seeds
2 tablespoons sesame seeds
2 cups coleslaw mix
¼ cup julienned yellow bell pepper
1 cup Asian-style vinaigrette
½ cucumber, shaved
2 tablespoons pickled ginger, or to taste
1 tablespoon wasabi paste, or to taste

Steps:

  • Whisk sesame oil, canola oil, and soy sauce together in a large glass or ceramic bowl. Add tuna steaks and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 15 minutes.
  • Mix together toasted and untoasted sesame seeds on a rimmed plate.
  • Remove tuna steaks from the marinade and dip in sesame seed mixture until well coated on sides and edges. Discard remaining marinade and seeds.
  • Heat a cast iron skillet over high heat until very hot. Add tuna steaks and sear for 45 seconds on each side, and 20 seconds on each edge. Remove tuna to a plate and cool in the refrigerator for 30 minutes to 2 hours.
  • Remove tuna from the refrigerator and cut into thin slices.
  • Combine coleslaw mix, bell pepper, and vinaigrette in a bowl; mix until well combined. Transfer to a large rectangular serving plate and top with shaved cucumber and sliced tuna. Place pickled ginger in one corner of the plate and wasabi in another corner.

Nutrition Facts : Calories 496.8 calories, Carbohydrate 23.2 g, Cholesterol 54 mg, Fat 30.3 g, Fiber 2 g, Protein 29.3 g, SaturatedFat 4.5 g, Sodium 1231.1 mg, Sugar 2 g

SUSHI-ROLL RICE SALAD



Sushi-Roll Rice Salad image

Categories     Salad     Rice     Steam     Summer     Gourmet

Yield Makes 4 servings

Number Of Ingredients 15

1 1/2 cups short-grain sushi rice
1 3/4 cups plus 1 1/2 tablespoons water
1/4 cup seasoned rice vinegar
1 tablespoon sugar
1 teaspoon salt
1 medium carrot
1 1/4 teaspoons wasabi paste (Japanese horseradish paste)
1 1/2 tablespoons vegetable oil
1/2 large seedless cucumber (usually plastic-wrapped), peeled, halved lengthwise, cored, and chopped (1 cup)
3 scallions, thinly sliced diagonally
3 tablespoons drained sliced Japanese pickled ginger, coarsely chopped
1 tablespoonsesame seeds, toasted
1 firm-ripe California avocado
8 fresh shiso leaves (optional)
1 (6-inch) square toasted nori (dried laver), cut into very thin strips with scissors

Steps:

  • Rinse rice in several changes of cold water in a bowl until water is almost clear, then drain in a colander 30 minutes.
  • Bring rice and 1 3/4 cups water to a boil in a 3- to 4-quart heavy saucepan, then simmer, covered, 2 minutes. Remove from heat and let rice stand, covered, 10 minutes (do not lift lid).
  • While rice is standing, bring vinegar, sugar, and salt just to a boil in a very small saucepan, stirring constantly until sugar is dissolved, then cool 2 minutes.
  • Spread rice in a large shallow baking pan, then sprinkle with vinegar mixture and toss with a wooden spoon.
  • Shave thin lengthwise slices from carrot with a vegetable peeler, then cut slices diagonally into 1/4-inch-wide strips.
  • Whisk together wasabi, remaining 1 1/2 tablespoons water, and oil in a bowl, then add rice, carrot, cucumber, scallions, pickled ginger, and sesame seeds and toss gently.
  • Halve, pit, and peel avocado and cut crosswise into 1/4-inch-thick slices. Arrange 2 shiso leaves (if using) on each of 4 plates. Top with avocado and rice mixture and sprinkle with nori strips.

SUSHI SALAD



Sushi Salad image

GREAT SIDE DISH FOR SUSHI LOVERS! low fat, low calorie salad that goes with anything. try it out you will be bound to fall in love with it.

Provided by Tyler Clarke

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 cup sushi rice (uncooked)
1 red pepper
1 yellow pepper
1 orange bell pepper
1 cucumber
1 carrot
1 tablespoon rice vinegar
1/2 cup light soy sauce
1/2-1 teaspoon wasabi
2 sheets sushi fresh seaweed
1 cup imitation crabmeat (optional)

Steps:

  • Cook rice let cool for 5 minutes.
  • While rice is cooking cut all 3 peppers into medium square pieces (about the size of your pinky finger nail).
  • Cut cucumber into slices (not peeled) then cut each slice into fours.
  • Grate carrot.
  • Add rice vinegar to the rice and mix up.
  • Add all vegetables to rice and mix up.
  • Take soy sauce and put it in a closed lid container with wasabi and shake until all wasabi has dissolved into soy sauce.
  • Mix soy/wasabi sauce into rice.
  • Crunch up sushi seaweed paper onto the top of salad.
  • EAT!
  • Put imitation crab on salad as desired.
  • Also eat with pickled ginger on the side if you would like.
  • It's also good if you put some steamed sliced white mushrooms into the salad as well, but it's awesome without as well.
  • ENJOY.
  • For Vegetarian option, do not use the crabmeat option.

LAZY MAN'S SUSHI SALAD



Lazy Man's Sushi Salad image

A great dish when you're craving sushi, but don't have time for rolling! Veggie measurements are general guidelines - add as much or as little as you'd like and don't be afraid to create your own roll.

Provided by MaLizGa

Categories     World Cuisine Recipes     Asian

Time 45m

Yield 2

Number Of Ingredients 15

2 cups water
1 cup sushi rice, rinsed
¼ cup seasoned rice vinegar
1 tablespoon white sugar
1 teaspoon salt
1 medium carrot, peeled and thinly sliced into 1-inch strips
½ cucumber, peeled and thinly sliced into 1-inch strips
6 pieces imitation crab sticks, chopped, or more to taste
¼ cup pickled ginger
2 tablespoons water
2 tablespoons wasabi sauce
1 tablespoon vegetable oil
2 sheets nori, torn into nickel-sized pieces
½ ripe avocado, cut into small pieces
1 tablespoon sesame seeds, or as needed

Steps:

  • Bring water and rice to a boil in a saucepan, about 5 minutes. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
  • Combine rice vinegar, sugar, and salt to a slight boil in a saucepan, about 5 minutes. Stir until dissolved and let cool 2 minutes. Pour mixture over cooked rice. Transfer to a serving bowl.
  • Combine carrot, cucumber, crab sticks, ginger, water, wasabi, and oil in a bowl.
  • Combine wet crab mixture with cooked rice in the serving bowl. Add avocado and nori just before serving. Sprinkle sesame seeds on top.

Nutrition Facts : Calories 726.9 calories, Carbohydrate 123.4 g, Cholesterol 16.8 mg, Fat 17.4 g, Fiber 8.5 g, Protein 15.1 g, SaturatedFat 2.7 g, Sodium 2415.2 mg, Sugar 17.8 g

CATELLI BISTRO CALIFORNIA SUSHI PASTA SALAD WITH PICKLED GINGER DRESSING



Catelli Bistro California Sushi Pasta Salad with Pickled Ginger Dressing image

The flavours of a traditional California sushi roll are adapted for this light and fresh pasta salad. Perfect for summer dining al fresco.

Provided by Catelli®

Categories     Trusted Brands: Recipes and Tips     Catelli®

Time 20m

Yield 6

Number Of Ingredients 12

1 (375 g) package Catelli Bistro® Tri-Colour Rotini
8 ounces surimi crabmeat, shredded
1 cup chopped cucumber
2 green onions, sliced
¼ cup canola oil
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoon chopped pickled ginger
2 teaspoons toasted sesame seeds
1 teaspoon sesame oil
1 ripe avocado, diced
1 sheet nori, toasted and torn

Steps:

  • Cook pasta according to package directions. Drain and rinse under cold water; transfer to large bowl. Add surimi, cucumber and green onions; toss with pasta.
  • Whisk together canola oil, soy sauce, rice wine vinegar, ginger, sesame seeds and sesame oil. Drizzle dressing over pasta salad and toss to coat.
  • Transfer to large serving platter. Top with avocado and toasted nori before serving.

Nutrition Facts : Calories 425.6 calories, Carbohydrate 52.8 g, Cholesterol 11.3 mg, Fat 17.4 g, Fiber 5.6 g, Protein 16.7 g, SaturatedFat 2 g, Sodium 404.7 mg, Sugar 5.5 g

SMOKED SALMON-AVOCADO SUSHI SALAD



Smoked Salmon-Avocado Sushi Salad image

Achieving spectacular results is surprisingly simple when you try your hand at this Asian specialty.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 4

Number Of Ingredients 10

1 1/4 cups water
1 cup uncooked sushi rice
1/4 cup seasoned rice vinegar
2 tablespoons less-sodium soy sauce
1 1/2 teaspoons seasoned rice vinegar
1/4 to 1/2 teaspoon wasabi paste
2 tablespoons sesame seed, toasted*
1 avocado, peeled and cut lengthwise into 16 slices
1 package (3 oz) thinly sliced salmon lox
4 teaspoons chopped pickled ginger slices (from 6-oz jar)

Steps:

  • In 2-quart saucepan, heat 1 1/4 cups water and the rice to boiling. Reduce heat to low; cover and simmer 10 to 15 minutes or until tender. Transfer to large bowl, tossing rice with chopsticks or 2 forks to cool slightly. Gradually add 1/4 cup vinegar to rice, tossing constantly. Cover bowl with damp towel; cool rice to room temperature.
  • In small bowl, mix dressing ingredients with wire whisk.
  • Dip hands into cold water; divide rice into 4 equal portions. Form each into oval-shaped patty about 3/4 inch thick. Roll edges in sesame seed. Place each patty on serving plate. Sprinkle top of each rice patty with 1 to 2 teaspoons dressing. Arrange 4 avocado slices over each. Top each with 1/4 of the sliced salmon and 1 teaspoon ginger slices. Serve immediately.

Nutrition Facts : Calories 290, Carbohydrate 45 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 3 g, Protein 9 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 6 g, TransFat 0 g

WATERMELON-CUCUMBER SALAD WITH SUSHI VINEGAR AND LIME



Watermelon-Cucumber Salad with Sushi Vinegar and Lime image

This recipe is quick to make, with dazzling colors and a light oil-free dressing. If you use sushi vinegar, you won't need any additional salt or sugar.

Provided by Lisa Stewart

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 20m

Yield 10

Number Of Ingredients 8

2 cucumbers
4 cups cubed seeded watermelon
½ cup finely chopped red onion
3 tablespoons seasoned rice vinegar
3 tablespoons white wine vinegar
3 tablespoons lime juice
¼ cup chopped fresh mint
½ cup feta cheese

Steps:

  • Peel cucumbers into a striped pattern lengthwise using a vegetable peeler. Slice cucumbers in half lengthwise; cut each half into 1/4-inch slices creating 'half-moon' shapes. Combine cucumbers, watermelon, and red onion in a large bowl.
  • Whisk rice vinegar, white wine vinegar, and lime juice together in a bowl; add mint. Muddle the mint by vigorously stirring and pressing the leaves with a spoon until they look bruised but aren't falling apart. Remove and discard mint leaves.
  • Drizzle the dressing over salad and gently toss. Sprinkle feta cheese over salad; toss gently.

Nutrition Facts : Calories 64.7 calories, Carbohydrate 8.3 g, Cholesterol 11.2 mg, Fat 2.9 g, Fiber 0.7 g, Protein 2.7 g, SaturatedFat 1.9 g, Sodium 143.3 mg, Sugar 5.7 g

SUSHI SALAD



Sushi Salad image

This wonderful dish may not be quite authentic with the addition of Old Bay Seasoning but it is delicious and super-easy to make. I have made it with both tuna and salmon which has not made any difference to the flavour.

Provided by Bokenpop aka Mad

Categories     One Dish Meal

Time 5m

Yield 2-4 serving(s)

Number Of Ingredients 11

1/2 lb fresh tuna, very thinly sliced
1 cup English cucumber, julienned
2 tablespoons sesame seed oil
4 tablespoons unseasoned rice vinegar
1 tablespoon sugar
2 tablespoons soy sauce
1/4 teaspoon Old Bay Seasoning
1/8 teaspoon red pepper flakes
1/8 teaspoon cayenne pepper
1/4 cup green onion, chopped
1/4 cup sesame seeds

Steps:

  • Mix all dressing ingredients together and pour over tuna and cucumber.
  • Sprinkle over topping, cover and refrigerate for an hour or so.
  • Serve over cold rice (any sticky kind will do) with pickled ginger and wasabi paste.

Nutrition Facts : Calories 434.5, Fat 28.2, SaturatedFat 4.6, Cholesterol 43.1, Sodium 1054.9, Carbohydrate 14.4, Fiber 2.9, Sugar 7.8, Protein 32.2

SUSHI-INSPIRED TUNA SALAD



Sushi-Inspired Tuna Salad image

Wanting to do something different with the tuna in my cupboard, I threw together some ingredients that I had left over from a sushi party. Hope you enjoy it as much as I did! Serve on lettuce leaves or make a sandwich with white bread (wheat bread tends to compete with the flavors).

Provided by Jennifer Jill Harman

Categories     Salad     Seafood Salad Recipes     Tuna Salad Recipes

Time 10m

Yield 2

Number Of Ingredients 5

1 (5 ounce) can solid white tuna packed in water, drained
½ cup mayonnaise
1 tablespoon wasabi paste, or to taste
1 teaspoon minced fresh ginger root
1 tablespoon minced green onion

Steps:

  • In a medium bowl, mix together the tuna, mayonnaise, wasabi paste, ginger and green onion. Serve on lettuce leaves or make a sandwich with white bread.

Nutrition Facts : Calories 492.1 calories, Carbohydrate 6.6 g, Cholesterol 39.8 mg, Fat 44.2 g, Fiber 0.1 g, Protein 16.6 g, SaturatedFat 6.7 g, Sodium 502 mg, Sugar 0.7 g

SUSHI SALAD



SUSHI SALAD image

Categories     Fish     Dinner

Yield 4 people

Number Of Ingredients 12

1/4 cup T canola oil
1 1b salmon fillet
2 t seasoned rice vinegar
1/2 t sesame oil
salt to taste
1 cup warm cooked brown rice
2T black sesame seeds
1T soy sauce
8 cups greens
1 avocado cut into cubes
1 orange
4 seaweed sheets cut into 1/2" squares (crunchy seaweed snacks, not nori sheets)

Steps:

  • In saute pan over moderate heat, warm 1T canola oil. Add salmon, cook 4 minutes on each side. Transfer to bowl and shred into 1" pieces. Combine 1/2 cup canola oil with vinegar, sesame oil, salt and whisk. Stir together cooked rice, sesame seeds, soy sauce. Add greens, avocado, salmon. Drizzle with salad dressing and a squeeze of the orange and sprinkle with seaweed pieces.

Tips:

  • Choose the Right Rice: Use high-quality sushi rice like short-grain Japanese rice. It has a sticky texture that holds the salad together.
  • Cook the Rice Perfectly: Rinse the rice well before cooking to remove the starch. Cook it according to the package instructions or use a rice cooker.
  • Cool the Rice Properly: Once the rice is cooked, spread it out on a large plate or baking sheet to cool quickly. This will prevent it from becoming mushy.
  • Use Fresh Ingredients: The fresher the ingredients, the better the salad will taste. Choose ripe avocados, crisp cucumbers, and flavorful seaweed.
  • Season the Rice Properly: Use a mixture of rice vinegar, sugar, and salt to season the rice. The vinegar gives it a slightly tangy flavor, while the sugar and salt balance out the flavors.
  • Don't Overmix the Salad: Mix the ingredients gently to avoid breaking up the rice. You want the salad to be light and fluffy.
  • Serve the Salad Immediately: Sushi salad is best enjoyed fresh. Serve it immediately after assembling, or store it in the refrigerator for no more than a few hours.

Conclusion:

Sushi salad is a delicious and refreshing dish that is perfect for a light lunch or dinner. It is also a great way to use up leftover sushi rice. With its vibrant colors and flavors, sushi salad is sure to be a hit at your next party or potluck. So next time you're looking for a healthy and flavorful meal, give sushi salad a try!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #appetizers     #lunch     #main-dish     #salads     #side-dishes     #snacks     #beans     #rice     #seafood     #vegetables     #asian     #canadian     #japanese     #easy     #beginner-cook     #potluck     #holiday-event     #kid-friendly     #picnic     #romantic     #vegetarian     #fish     #stove-top     #dietary     #spicy     #one-dish-meal     #seasonal     #comfort-food     #pasta-rice-and-grains     #short-grain-rice     #freshwater-fish     #saltwater-fish     #shellfish     #taste-mood     #savory     #to-go     #equipment     #presentation     #served-cold

Related Topics