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Smoked Salmon Sushi Salad

Yield Makes 4 servings
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.


  • 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

Nutrition Information

  • calories 540
  • caloriesfromfat 23 %
  • protein 21 g
  • fat 14 g
  • satfat 2.1 g
  • carbohydrate 82 g
  • fiber 2.6 g
  • sodium 2025 mg
  • cholesterol 60 mg

How to Make It

  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.

Cafe Del Rey, Marina Del Rey, California