Sushi Salad
4 servings
20 minutes
Sushi salad is a harmony of Japanese classics and modern gastronomy. It combines the tenderness of red fish, the creamy texture of cheese, and the freshness of avocado, creating a rich palette of flavors. Rice infused with light notes of sesame adds warmth and richness to the dish. This salad embodies the idea of sushi but in a more convenient format without the need to shape rolls. It can be served as an original treat at a party or enjoyed alone while immersing oneself in a world of delicate flavors. Easy to prepare yet elegant in presentation, it allows one to feel the spirit of Japanese cuisine without complex techniques. Suitable for both a light dinner and festive gatherings, it surprises with its combination of textures and flavor nuances.
1
Prepare the ingredients.
2
Put the water on high heat.
3
Once the water boils, add 1 teaspoon of oil to it.
4
Then salt the water.
5
Put rice in water and boil for 15 minutes.
- Kuban round-grain rice: 100 g
6
Mix
7
Cut the avocado in half.
- Avocado: 2 pieces
8
Scoop out the avocado flesh with a tablespoon.
- Avocado: 2 pieces
9
Cut the fish into small cubes.
- Lightly salted red fish (salmon): 150 g
10
When the rice is ready, drain the water and cool it down.
11
Put the cooled rice in a bowl.
- Kuban round-grain rice: 100 g
12
Grease the rice with cottage cheese.
- Cream cheese (curd cheese spread): 15 tablespoons
13
Season with pepper on top.
14
Then add avocado.
- Avocado: 2 pieces
15
Lay another layer of rice.
- Kuban round-grain rice: 100 g
16
Spread with cheese.
- Cream cheese (curd cheese spread): 15 tablespoons
17
Sprinkle the cheese with sesame.
- Sesame seeds: 2 tablespoons
18
Add avocado.
- Avocado: 2 pieces
19
Place the pieces of fish.
- Lightly salted red fish (salmon): 150 g
20
Sprinkle with sesame.
- Sesame seeds: 2 tablespoons