Inspired by the California roll, this deconstructed sushi salad is a fun way to enjoy the flavours of sushi without the effort of shaping a whole lot of individual pieces. Finish off the sushi salad with whichever protein you prefer, like tinned tuna, cooked prawns, smoked salmon or sushi-grade fresh salmon.
Avocado sushi salad platter
SERVES 6- 8 | PREP TIME 20 min | COOK TIME 30 min
INGREDIENTS
- 330 g (11/2) cups sushi rice
- 180 g (1 cup) quinoa
- 1/3 cup (80 ml) rice vinegar
- 15 ml (1 tbsp) caster sugar
- Big pinch of salt
- 2 small avocados, peeled, stoned and sliced
- 1 large carrot, grated or thinly sliced
- 6 baby cucumbers, thinly sliced
- 4 radishes, sliced
- Pickled ginger, sliced
- 60 ml (4 tbsp) Japanese mayonnaise
- 10 ml (2 tsp) sesame seeds, toasted
- 1/3 cup salt-reduced soy sauce
- Wasabi & torn toasted seaweed, to serve
METHOD
COOK the sushi rice and quinoa according to package directions.
WHILE the rice is cooking, make the rice seasoning by mixing together the rice vinegar, sugar and salt; set aside.
ONCE the rice is cooked, drain and transfer to a baking tray; spread out evenly on the baking tray using a spatula. Sprinkle over the rice seasoning and allow to cool. Drain and cool the quinoa.
TOSS the cooled rice and quinoa together and arrange on a large flat platter. Top the rice mixture with the avocado, carrot, cucumber, radishes and pickled ginger. Drizzle with the Japanese mayo and sprinkle with sesame seeds.
SERVE sushi salad with soy sauce, wasabi and torn toasted seaweed.
Avocado Sushi Salad
Ingredients
- 330 g (11/2) cups sushi rice
- 180 g (1 cup) quinoa
- 1/3 cup (80 ml) rice vinegar
- 15 ml (1 tbsp) caster sugar
- Big pinch of salt
- 2 small avocados, peeled, stoned and sliced
- 1 large carrot, grated or thinly sliced
- 6 baby cucumbers, thinly sliced
- 4 radishes, sliced
- Pickled ginger, sliced
- 60 ml (4 tbsp) Japanese mayonnaise
- 10 ml (2 tsp) sesame seeds, toasted
- 1/3 cup salt-reduced soy sauce
- Wasabi & torn toasted seaweed, to serve
Instructions
COOK the sushi rice and quinoa according to package directions.
WHILE the rice is cooking, make the rice seasoning by mixing together the rice vinegar, sugar and salt; set aside.
ONCE the rice is cooked, drain and transfer to a baking tray; spread out evenly on the baking tray using a spatula. Sprinkle over the rice seasoning and allow to cool. Drain and cool the quinoa.
TOSS the cooled rice and quinoa together and arrange on a large flat platter. Top the rice mixture with the avocado, carrot, cucumber, radishes and pickled ginger. Drizzle with the Japanese mayo and sprinkle with sesame seeds.
SERVE sushi salad with soy sauce, wasabi and torn toasted seaweed.
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Supplied recipe
ALSO SEE: How to make sushi donuts
ALSO SEE: Tuna salad sushi bowl
Kirsty is the food assistant on the Food&Home team. Usually baking up a storm, snapping pics on her camera or buried in her beloved recipe books, she also spends her time tinkering on the piano, doing contemporary dancing and enjoying the beautiful outdoors.
