This summer, I discovered a simple and quick way to get the flavours of my favourite food sushi with only a fraction of the time, preparation or skill! I've called it a sushi salad. It's delicious and so healthy - enjoy!
Ingredients
2 cups japanese rice
1 packet instant sushi rice seasoning mix
(or use sushi rice vinegar and sugar)
1 carrot
half cucumber
half avocado
1 spring onion
1 cup baby spinach leaves
1 cup shiso leaves
500g smoked salmon
1 cup toasted nori strips
wasabi (paste/powder)
soy sauce
japanese pickled ginger
optional: toasted sesame seeds (you can purchase japanese rice seasoning from asian food stores)
Method:
1) Cook rice according to packet instructions. Mix in packet of sushi rice seasoning to taste. Set rice aside to cool.
2) Prepare salad ingredients: finely chop carrots, cucumber, spring onion and place in a large salad bowl with baby spinach leaves. Peel and cut avocado into square sized chunks and add to salad.
3) Shred smoked salmon and add with your sushi rice to the salad: mix together well.
4) Sprinkle generously with shredded toasted nori strips. If you can't find pre-cut nori strips, you could toast and finely slice up square sushi nori sheets.
5) Prepare wasabi paste or mix up wasabi powder according to taste and mix with soy sauce for dipping. Have the japanese pickled ginger on the side as another condiment or you can mix it into your salad to make things even simpler. Sprinkle toasted sesame seeds or Japanese seasoning mix if you have some for extra flavour.
How to eat:
Sushi rice is sticky so you can enjoy this salad with chopsticks. I like to assemble a small 'sushi ball' with my chopsticks by dipping a piece of salad into the wasabi/soy sauce mix and then fashioning a collection of salad/salmon around a ball of sushi rice before consuming it. Alternative options for salad ingredients could include tinned salmon, corn kernals, teriyaki chicken strips, shredded roast chicken, beancurd/tofu, beanshoots...and the list goes on!
Itadaki masu!
Kay