Smoked Salmon Sushi Salad

I was definitely a late starter to the sushi trend, but once I got a taste for it, I just couldn’t get enough. We are lucky to have a really good sushi take away near where we live, and it is our go too food delivery for when we want a treat or just don’t have time to cook. The wonderful thing about sushi is that it is so simple and healthy. So even when having a take away, I know that I’m still getting plenty of nutritious food and not filling my body with high fat, high sugar, highly processed food. It is yum without the guilt.

I would love to learn how to make sushi properly and plan to do a course in it sometime in the foreseeable future. Until that point I have settled for making this salad as a passable replacement. It is so simple and satisfying and suitable for lunch or dinner.

Print Recipe

Smoked Salmon Sushi Salad

Keyword

Avocado, Salad, Salmon

Prep Time

5 minutes

Cook Time

30 minutes

Servings

people

Ingredients

• 150 g sushi rice
• 250 ml boiling water
• 100 g green beans
• 1 pack smoked salmon approx. 150g
• 1 avocado
• 1 bag rocket or similar (approx. 60g)
• 1 red chilli small
• 10 cm cucumber
• 1 handful coriander
• 1 tbsp soy sauce
• 1 tbsp lemon juice
• 2 tbsp sesame seeds

Keyword Avocado, Salad, Salmon Prep Time 5 minutes Cook Time 30 minutes Servings people Ingredients 150 g sushi rice 250 ml boiling water 100 g green beans 1 pack smoked salmon approx. 150g 1 avocado 1 bag rocket or similar (approx. 60g) 1 red chilli small 10 cm cucumber 1 handful coriander 1 tbsp soy sauce 1 tbsp lemon juice 2 tbsp sesame seeds

Instructions

1. Rinse the rice in cold water and then add to the pan with the boiling water. Cover the pan and leave to simmer for 10 minutes.
2. Top and tail the green beans and slice them in to thirds.
3. After the 10 minutes are up, add the beans to the pan of rice and leave to simmer for a further 2 minutes.
4. Turn off the heat but leave the pan where it is with it’s lid on for another 15 minutes.
5. Meanwhile, slice the salmon in to mouthful size pieces and peel and slice the avocado.
6. Place both in to a bowl and pour over the soy sauce and lemon juice, leave to marinade for 10 minutes.
7. Slice the chilli, shred the coriander and add these to the bowl along with the leaves.
8. If you like, toast the sesame seeds in a dry frying pan over a high heat until they start to pop and the smell of sesame is potent. (Doing this makes them taste and smell amazing, however lowers the nutrient content of the seeds due to extra handling and applying heat. So if you want to maximise your nutrient intake then skip this stage).
9. Once time is up on the on the rice and beans, add them to the salad bowl and give it a good mix.
10. Sprinkle over the sesame seeds and add extra soy and lemon juice if you like. Serve.

Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.