Sushi Salad

Good Housekeeping (South Africa) - - YOUR KITCHEN -

A de­con­structed sushi roll – all the flavour and none of the fuss! If you like, re­place the salmon with large cooked prawns. Serves 4

250g ready-cooked brown rice 3 tbsp rice vine­gar 1 tsp cas­tor sugar 2 av­o­ca­dos, peeled, stoned and sliced 1 cu­cum­ber, halved length­ways and sliced 75g ready-to-eat edamame beans or peas, de­frosted if frozen 1 large car­rot, peeled and coarsely grated 2 tbsp pick­led ginger, roughly chopped 150g smoked-salmon strips ½ to 1 tsp wasabi paste, to taste 2 tbsp soya sauce 5 sheets nori (sea­weed), op­tional 1 tbsp black or white sesame seeds 1. Spread rice out on a plate to cool. Mix 1 tbsp of rice vine­gar with the sugar and pour over the rice. Set aside to cool. 2. Mean­while, in a large bowl, mix av­o­cado slices, cu­cum­ber, edamame beans or peas, car­rot, ginger and smoked salmon. In a small jug, mix re­main­ing rice vine­gar, wasabi paste and soya sauce. 3. If us­ing, lay nori sheets over a large serv­ing plate. Mix cooled rice into salmon mix­ture and spoon onto the plat­ter. Sprin­kle over sesame seeds and serve with the dress­ing on the side.

EACH SERV­ING About 1 620kJ, 18g protein, 20g fat (4g sat­u­rated), 28g car­bo­hy­drate (5g to­tal sug­ars), 11g fi­bre.

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