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Sushi salad plate

This is a salad that you can make your own, adding whatever takes your fancy – salmon, tuna, tenderstem broccoli, edamame, nori pieces….. mine had rice, edamame, fresh salmon, smashed cucumber, sliced avocado and garnished with red chill, spring onions and toasted sesame seeds. To add to its versatility you can have this as a main salad plate or make up smaller portions for a starter. Either way, it’s perfect for a hot summer’s day.

Below is what you need for the rice, the salmon and the cucumber to serve four people as a main course.

Rice – make this early enough for it to cool

  • 250g sushi rice
  • 1/2 tbsp sugar
  • 1.5 tbsp rice vinegar
  • 1 tsp salt

Rinse your sushi rice to get rid of the starch. Add cold water to approx one cm above the rice. Hrat the rice with a lid on and simmer up until the point the water has just been absorbed. Take off the heat and leave for 10 mins with the lid on. In the meantime, add the sugar, rice vinegar and salt into a jar and give a good shake. 10 mins after the Stir through the rice when the 10 mins is up and let it cool.

Salmon – this needs to be made up no earlier than 10 mins before eating

  • 4 pieces of salmon fillet skinned and cubed
  • Juice of 1 lemon
  • 4 tsp light soy sauce

Mix the lemon and soy sauce in a dish big enough to hold the salmon. Add the salmon and leave for no more than 10 minutes, the salmon cures in the sauce and so the texture will change.

Smashed cucumber – make this at least 15 mins in advance for the flavours to develop.

  • 1/2 to 1 cucumber
  • 1 tbsp Chinese black rice vinegar or rice wine vinegar
  • 1/2 tbsp chilli oil
  • 1/2 tbsp caster Sugar
  • 1/4 tsp Salt
  • 1 finely chopped small clove garlic
  • 1/2 tbsp light soy sauce

With a rolling pin smash a cucumber so that it breaks up a little before using a knife to cut into cubes. Toss with the dressing ingredients and leave for 10 mins, longer is good too.

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