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Sushi Salad
Nowadays, it is hard to find a person who does not love sushi. This Japanese dish perfectly combines rice, salmon, avocado, and soft cream cheese. We suggest making a sushi salad that is indistinguishable from store-bought sushi, while the costs are much lower and the freshness of the ingredients is beyond doubt. Making such a sushi salad is easy and simple, and its taste is simply superb.
Preparation time: 90 minutes.
Ingredients
Show ingredients
- 300 g of salmon;
- cream cheese – 200 g for the salad + 50 g for decoration;
- avocado (cucumber can be added if desired) – 1 piece;
- 4 sheets of nori;
- sushi rice (can be replaced with regular round rice) – 380 g.
For cooking the rice:
- water (for the rice) – 760 g;
- 1 tsp of salt;
- 2-3 tablespoons of vinegar;
- 1 tsp of sugar.
Preparation
- Rinse the rice until transparent, then fill it with water, cook until done and fully absorbs the liquid.
- Cut the fish into medium-sized pieces.
- Peel and slice the avocado into sticks.
- Add vinegar and sugar to the prepared hot rice.
- Then add salt to the rice.
- Mix the rice thoroughly and let it cool under a lid.
- Place the nori in a rectangular mold (18x28).
- Spread half of the rice evenly as the first layer.
- Cut the nori sheet (1 piece) into pieces and place it on top of the rice.
- Spread cream cheese evenly as the next layer.
- Then place a layer of salmon pieces.
- The next layer is made of avocado.
- Then add the remaining rice as a layer.
- The last layer is made of a nori sheet. Place the sushi salad in the refrigerator for 1 hour.
- After one hour, remove the mold.
- Decorate the sushi salad with cream cheese (a pastry syringe or a piping bag works well for this). The sushi salad is ready. Enjoy your meal!
