Sushi Salad

Serves 2


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:

  1. Cook the rice according to the instructions on the package.
  2. When cooked, stir in the rice vinegar and salt. Divide the sushi rice into two portions, shaping each portion into a log shape.
  3. Place one log on each serving plate while you prepare the salad.
  4. Combine all of the salad ingredients in a large serving bowl.
  5. Combine all of the ingredients for the dressing in a jar with a lid and shake to combine.
  6. Drizzle the dressing over the salad and mix well.
  7. 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