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Smoked Salmon Sushi Salad

Smoked Salmon Sushi Salad

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.

Sunset APRIL 1999

  • Yield: Makes 4 servings

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

Preparation

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.

Nutritional analysis per serving without mayonnaise.

Nutritional Information

Amount per serving
  • Calories: 540
  • Calories from fat: 23%
  • Protein: 21g
  • Fat: 14g
  • Saturated fat: 2.1g
  • Carbohydrate: 82g
  • Fiber: 2.6g
  • Sodium: 2025mg
  • Cholesterol: 60mg
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Smoked Salmon Sushi Salad recipe

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