Enjoy this delicious sushi salad it makes a great for a great lunch or supper. Its really easy to prepare, so perfect for a mid-week meal when you are looking for something quick and easy.
Preparation time will be about 10 minutes allow a further 20 minutes for cooking. The quantities below are for two people.
Ingredients For Sushi Salad
2 small fillets (around 200g in total) cooked smoked fish (eg mackerel, eel or seabass) from Walter Purkis & Sons
100g sushi rice
100g frozen soya beans
100g frozen peas
100g green beans, topped and tailed
130g pack baby sweetcorn
1 pack ready-prepared cooked seaweed (optional)
Small bunch of coriander, finely chopped
2 tbsp sushi ginger, to garnish
1 tsp black and white sesame seeds, to garnish
For the dressing
1 small red chilli, deseeded and finely chopped
1 small garlic clove, crushed
Juice of 1 lime
1 tbsp reduced-salt soy sauce
2 tsp rice vinegar
1 tbsp runny honey
Cooking Method For Sushi Salad
Cook the sushi rice according to packet instructions.
Cook the soya beans and peas then rinse in iced water to halt the cooking and keep them fresh. At the same time, steam or boil the green beans and sweetcorn for a few minutes until just tender. As before drain and rinse in iced water.
Slice the green beans and baby sweetcorn on the diagonal for an attractive presentation
Make the dressing by whisking all the ingredients together.
Combine all the vegetables, including the seaweed, if using, and the coriander, with the rice. Finely slice or flake the fish and add to the salad. Drizzle over the dressing and garnish with the sushi ginger and sesame seeds. Eat right right away.
