Sushi Salad
Serves 2
Ingredients:
For the Sushi Rice
40g sushi rice
1/2 tsp vinegar
1/4 tsp salt
For the Salad
100g bay leaves and herbs ( I use a mix of Asian leaves, rocket, baby spinach, coriander, basil and watercress)
60g sushi- quality salmon or tuna ( or 60g smoked salmon), thinly sliced
3 mushrooms (button or shitake), finely sliced
1 red pepper, finely sliced
1/2 ripe avocado, peeled and finely sliced
2 tbsp beansprouts
1/4 chilli, deseeded and finely sliced (optional)
For the Dressing
20g pickled ginger
2 tsp soy sauce
2-4g wasabi
How to prepare:
- Cook the rice according to the instructions on the package.
- When cooked, stir in the rice vinegar and salt. Divide the sushi rice into two portions, shaping each portion into a log shape.
- Place one log on each serving plate while you prepare the salad.
- Combine all of the salad ingredients in a large serving bowl.
- Combine all of the ingredients for the dressing in a jar with a lid and shake to combine.
- Drizzle the dressing over the salad and mix well.
- Arrange the salad on the serving plates with the sushi rice.
Approximately 255kcal, 4.9g fibre and 9.3g protein per serving
Calories per serving