Salad Sushi- Tiroshi Style!

My mom always loves to tell me the story about how when she went to...humm somewhere in Asia, their pronunciation of our last name was (clearly) unforgettable. Her name on that trip was Sarah Tiroshi! I can just imagine in a strong accent how that may sound! As a travel agent she has been all over the world. SERIOUSLY. About a year ago we counted, I believe it was somewhere in the 40's or 50's maybe more now, out of 194!! Thats ridiculous! I recently counted all the countries I've been to. Here is my (short, but still awesome) list.
1. Israel 2. Mexico 3. Bahamas 4. France 5. United Kingdom 6. Jamaica 7. Spain 8. Switzerland 9. Czech Republic 10. Ireland
11. Holland 12. Germany 13. Egypt

Soon to add to the list...Argentina!!! Food travels coming to this BLOG (or possibly a new one) in December!

On to the food...




I learned the recipe for the Salad Sushi (my little creative name) from my cooking class at Bristol Farms that I attend every other Tuesday. You can check that out here.

The recipe is as follows I didn't follow it exactly. I hardly follow recipes directly. Unless it's baking!

Turns out I can't find it. HA! So here is my recipe.

Ingredients:
Long Hothouse Cucumber peeled thinly with a veggie peeler into full length strips.
Pecorino Romano peeled into paper thin layers with a veggie peeler.

Tomatoes
Roasted Bell Pepper
Red Onion
(All julienned into thin strips about 1-1.5 inches long.)

Mixed baby greens

Dressing: Simple vinaigrette
My go to is Olive Oil, red wine vinegar, lemon juice, lemon zest, dijon mustard, honey, minced garlic. As for amounts? I just taste as I go and adjust. Too sour? Add honey etc. Salt Pep to taste.

Directions:
-Lightly dress the greens and veggies
- Lay cucumber strip down vertically in front of you
-On top of that lay slice of cheese
- About three fourths of the way down place a mini pile of baby greens, tomatoes, peppers, and onions
- Starting from the bottom roll the cucumber and cheese while making sure the greens and veggies stay neatly underneath and in the middle.
- I had to use a toothpick to secure (essentially it should have stayed rolled on its own)

Variations:
-In class she used prosciutto instead of the cucumber as the outside layer. Still keeping the cucumber thinly sliced with the mixed veggies inside the roll. I bet that's what made it hold on to the rolled shape. Cucumbers can be a little slippery.


For dinner that night we also had chicken thighs in a white wine and herb sauce. I did a quick sear on each side of the chicken then put it back into the oven to finish cooking! :) We also had fingerling potatoes roasted with olive oil and dried herbs.

These salad sushi rolls really were such a great and fun way to change up your typical salad recipe. They provided a nice bite-sized crunch packed with juicy flavor!