Smoked Salmon Sushi Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: Up to 1 day ahead, make sushi rice salad, cover, and chill; bring to room temperature to serve. Garnish with cucumber if desired. Speciality ingredients are avaliable at Japanese markets. Ingredients:
sushi rice salad |
6 sheets roasted (or toasted) nori (about 7 by 9 in.) |
1 firm-ripe avocado (about 1/2 lb.), peeled, pitted, and sliced |
seasoned rice vinegar |
1 to 2 tablespoons shaved bonito (optional) |
1/2 pound thin-sliced smoked salmon, cut into strips |
about 1/4 cup sliced pickled ginger |
about 1 ounce radish (or daikon) sprouts, rinsed and drained |
2 to 3 tablespoons tobiko caviar |
chili mayonnaise |
Directions:
1. Rinse a 1- to 2-cup bowl with cold water and lightly pack 1/4 of the sushi rice salad into it. Invert onto a plate. Repeat to shape remaining portions.
2. Cut nori sheets into quarters. Moisten sliced avocado with rice vinegar.
3. Sprinkle sushi rice salads equally with shaved bonito. Alongside each, arrange 1/4 of the nori, avocado, salmon, pickled ginger, and radish sprouts. Sprinkle servings with tobiko caviar.
4. To eat as sushi, put some of each ingredient on a piece of nori and add chili mayonnaise to taste; fold nori over filling. Or eat as a salad with a knife and fork, adding chili mayonnaise to taste.
5. Nutritional analysis per serving without mayonnaise.
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