Everyone loves sushi (well in my family they do!). But let’s face it…. most of us don’t have the time to make it as we’re always looking for something quick and easy to prepare. So this is where sushi salad comes in. My family and I just love the flavours of sushi so I wanted to create something with those flavours that would be quick and easy to make yet as satisfying as a trip to our favourite Japanese restaurant. What we love about sushi are the flavours….. the saltiness of the nori, the blandness of the rice, the freshness of the seafood, the spiciness of the wasabi, the refreshing ginger and the moistness of dipping into the soy sauce. So why not combine these all in a salad?
The flavours are the same….. the fresh seafood, the salty nori, the delicious rice…. but even nicer as it is served with crunchy vegetables with a wasabi enhanced dressing. And the beauty is this salad is even more filling than sushi yet much healthier. The textures of this salad are superb. The softness of the avocado, prawns and rice which pairs well with the crunchiness of the vegetables and Nigella seed (or black sesame) topping. Drizzled with the delicious dressing it is a sublime taste of Japan! Perfect on a warm summers evening or whenever you have a craving for sushi. The ingredients are similar to my recipe for sushi with a few extra magical ingredients. So here goes….
Start by cooking your rice for 15 minutes. Leave to cool and add the Japanese rice vinegar.
Prepare your vegetables.
I like to spiralize mine but if you do not own one of these wonderful gadgets then cut your vegetables into julienne strips or coarsely grate your vegetables. Definitely spiralizing or julienne would be my preference. Here I use carrots, cucumber and fresh beetroot.
Next prepare your fish and avocado. Peel the cooked prawns, slice the smoked salmon and peel and slice the avocado.
Now arrange the salad in layers. Add the rice to your glass dish. You can arrange this in one large bowl but I think individual dishes are much nicer.
Sprinkle with Nigella or black sesame seeds. I love Nigella seeds as they add a mild peppery flavour as well as a crunchy texture to the salad. These can be bought in any spice shop, however, sesame seeds are also delicious.
Cut up your nori into strips using scissors and place some on top of the rice.
Then layer your spiralled vegetables. I start with the carrots first, then the cucumber and then the beetroot.
Place your seafood on top.
Then finally top with the avocado followed by the seeds.
Now make your dressing. Simply place all the dressing ingredients into your nutribullet or small blender and whizz until smooth.
If you’ve never heard of coconut aminos it’s now time to start! It is a delicious soy-free dressing which tastes like a milder version of soy sauce with much less salt and is much healthier and much nicer. You can find it in a lot of health stores and on amazon. Go on make the switch! If not try to find a healthier or low salt soy sauce. Now pour the dressing over the salad and serve immediately with chopsticks….
All the delicious flavours of sushi… only better
Perfect for a large crowd…..
Or a simple supper……
- 250g sushi rice
- 400 ml water
- 2 tablespoons rice vinegar
- 2 sheets nori
- 150g thick smoked salmon
- ¼ kilo cooked prawns
- 1 avocado
- Nigella seeds or black sesame seeds
- 2 carrots
- 1 cucumber
- 1 fresh beetroot
- Nigella seeds or black sesame seeds
- 3 slices gari (pink pickled ginger)
- ¼ teaspoon wasabi paste
- ¼ teaspoon miso paste
- 2 tablespoons Japanese rice vinegar
- 100ml sesame oil 150ml olive oil
- 1 tablespoon coconut aminos or soy sauce
- ½ teaspoon honey, optional
- Prepare the sushi rice. Bring the rice to the boil in the water and simmer for 15 minutes until just cooked. Allow to cool and stir in the rice vinegar.
- Prepare your vegetables by spiralizing them.
- Prepare your seafood. Slice the smoked salmon thickly and peel the prawns.
- Cut up the nori into thin small strips using scissors.
- Arrange the salad by layering the dishes. First place the cooked rice in a glass dish. Top with a few nigella seeds and wasabi strips. Top with the vegetables and then the seafood. Finally at the last minute peel and slice the avocado and place a slice on top.
- Sprinkle with nigella seeds or sesame seeds. Pour over the dressing and serve immediately.
- Add all of the ingredients to a nutribullet or small blender and whizz until smooth.
- If you have no spiralizer then cut the vegetables into julienne strips.
- If you can't take the heat then lessen the amount of wasabi and ginger added to the dressing.
- For extra zing top with extra pickled ginger.
- I use small individual glass dishes as it is easier to eat a piece of each layer!
- The nigella seeds add a mild peppery flavour to the salad, however, sesame seeds are delicious too.