- Preparation time
- 10 mins
- Cooking time
- 8 mins
- Super Easy
- 6 people
- Meal course
- Posted by
- Posted on
- February 19, 2016
- 2 cups
- White rice (uncooked)
- 1/3 diced
- 1 diced
- 1 diced
- 2 diced
- Spring onions
- 8 sliced
- Baby corn (fresh)
- 1 Sprinkle
- Salt and Pepper
- 1 sliced
- Red bell pepper
- 2 Tbsp hpd
- Black and White Sesame seeds
- 4 shredded
- Nori sheets
- 1 Dash
- Light Soy sauce
- 1 Smidgeon
- 1 Dash
- sushi seasoning dressing
We love to eat sushi alot, but with 4 kids to get to bed at night, there’s not much of the night left by the time we make our sushi, and we end up eating too late, so what better idea, than to make a sushi salad!
All of the ingredients ingredients, and all of the flavour, for little of the work! 🙂
The best bit is, it is REALLY QUICK to make!
It’s a great idea to take as a meal on the run too.
It has all the goodies in there, but tastes like a treat.
You can sub brown rice for the white if you want to be extra good, but apart from the avocado,which you can omit there’s not any other added fat!
I think this is going to become one of my staples, along with some of my nice soups, as I need to balance out some of the goodies i have been making recently!
Give this a go, and tell me what you think!
For those unfamiliar, Nori sheets are the thin ,flat sheets of seaweed (nori) that is used to roll sushi, and can be found in supermarkets and Asian grocers!
The ingredients listed are what was in this particular dish, but many things lend themselves nicely to being used in sushi, from pan fried asparagus to torn up pieces of pickled sushi Ginger and coriander.
Be creative and tailor it to your taste.
You may even like to mix a little dot of Wasabi into the Light soy sauce before you sprinkle it over for a bit more bite!
2 cups white rice (measured uncooked)
1/3 of a cucumber, diced
1 avocado diced
1 carrot diced
2 spring onions diced
8 baby corn (fresh) sliced
1 red bell pepper sliced
4 Nori sheets shredded
(sauces added to taste!)
2 heaped tbsp Black and White Sesame seeds, sprinkled over the top of each dish
Light soy sauce
wasabi (a tiny dot carefully mixed into the soy sauce before dressing, optional)
Sushi seasoning dressing (optional)
- Cook rice, rinse and cool.
- Cut red pepper in half, place under the grill and allow the skin to blister and blacken. Once done, remove the pepper and peel off the blackened skin and discard skin. Slice the red pepper into small short strips and add to bowl with the rice.
- Dice avocado, cucumber and spring onions and add them to the salad.
- Peel and dice your carrots, and place in a bowl of boiling water to slightly soften for a few minutes. Once soften, drain and add to salad.
- Slice baby corn and pan fry for a little bit with salt and pepper to season. You want them to remain crunchy, but just slightly cooked!
- Place the nori sheets on top of each other. Grab some CLEAN kitchen scissors and cut the pile of sheets into 4 strips and then group into a stacked pile again. Then cut sideways strips across the short length approx 1 cm thick, into the bowl. Mix it in as you go. The moisture form the other ingredients will quickly soften the Nori Seaweed.
- Mix in a little Black and White sesame seeds to the salad also.
- Add a splash of sushi seasoning dressing (a prepared sushi seasoning containing rice vinegar, sugar etc) . You can skip this, but it adds a nice taste. You need to add it to taste...I would suggest 1-2 tbsp to give a little zing. Mix it in well.
- Serve up into bowls, and dress with some Black and White Sesame seeds.
- Take some Light Soy Sauce and mix a little dab of Wasabi into it...Again, to taste, as some people like it hot and others can't bear even a dab! lol! I recommend Sprinkling a little of the sauce over each bowl to dress and leaving the remained on the table for people to add extra as they need it! Enjoy!
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