Name: Salmon sushi salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Cuisine: Japanese
Ingredients: 100g sushi rice; 50g frozen edamame beans; 1 tbsp sesame oil; 1 sheet nori torn; handful pomegranate seeds; 50g smoked salmon cut into bite-sized slices; 1 small avocado stoned, peeled and sliced; 1 tsp black sesame seeds; sushi ginger to serve (optional); 1 tsp vegetable oil; 2 tsp pomegranate molasses; 1 tsp soy sauce

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Salmon sushi salad

Salmon sushi salad

Chelsie Collins

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Serves 1

Easy

Prep: 15 mins

Cook: 10 mins

A star rating of 5 out of 5.10 ratingsRate

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A light lunch or dinner, this salmon salad is a homemade version of your favourite sushi platter, with edamame beans, avocado and pomegranate seeds

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Alternatives

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Smoked salmon & avocado sushi

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Ingredients

Nutrition

Units:

MetricUS

100g sushi rice
50g frozen edamame

beans
1 tbsp sesame oil
1 sheet nori

torn
handful pomegranate seeds
50g smoked salmon

cut into bite-sized slices
1 small avocado

stoned, peeled and sliced
1 tsp black sesame seeds
sushi ginger

to serve (optional)

For the dressing

1 tsp vegetable oil
2 tsp pomegranate molasses
1 tsp soy sauce

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Nutrition: per serving

kcal862
fat43g
saturates7g
carbs87g
sugars9g
fibre9g
protein27g
salt2.5g

Method

step 1

Rinse the sushi rice really well and put in a small saucepan covered with 200ml cold water. Bring to the boil, then simmer for 10 mins with the lid on. Remove from the heat and keep the lid on for 15 mins before transferring to a serving bowl.
step 2

Meanwhile, pour boiling water over the edamame and leave to defrost until the rice is cooked. To make the dressing, combine all the ingredients, then set aside.
step 3

Heat the sesame oil in a non-stick pan and add the nori. Cook for 1-2 mins on a medium heat until crisp.
step 4

To assemble the salad, drain the edamame, then tip onto the rice along with the pomegranate seeds and salmon. Fan out the avocado slices on top and sprinkle over the black sesame seeds. Drizzle over the dressing and top with slices of sushi ginger, if you like.

Recipe from Good Food magazine, March 2016

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