Short cut sushi salad

Short cut sushi salad

PHOTO: Jacques Stander

Here’s a quick and easy way to get that sushi taste without effort.

Serves 6
Preparation: 10 min
Cooking: 15 min

  • 250 ml (1 cup) jasmine rice, rinsed
  • 500 ml (2 cups) water
  • 60 ml (¼ cup) rice vinegar
  • 30 ml (2 tbsp) castor sugar
  • 2,5 ml (½ t) salt
  • 15 ml (1 T) sesame oil
  • 2 avocados, sliced
  • 225 g smoked salmon
  • 15 ml (1 T) sesame seeds
  • pickled ginger, to serve (optional)
  • wasabi, to serve (optional)

1 Put the rice and water in a saucepan over high heat. Bring to the boil, stirring occasionally. Cover with a tight-fitting lid. Reduce the heat to low and simmer for 15 minutes. Remove from heat. Set aside for 15 minutes to steam.

2 Combine the vinegar, castor sugar and salt in a small jug. Stir until the sugar dissolves. Spread the rice over a tray. Sprinkle with half the vinegar mixture. Use a spoon to fold the vinegar mixture into rice. Set aside to cool slightly.

3 Add the sesame oil to the remaining vinegar mixture. Divide the rice mixture among bowls. Top with the avocados and salmon. Drizzle with the dressing. Top with sesame seeds, ginger and wasabi, if using.

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