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Sushi Rice Salad

Sushi Rice Salad
Preparation time is 20minutes
Cook time is 30minutes
Total time is 50minutes
Serve is for 3 people
Difficulty level: 2 out of 4

10 Ingredients

Number of servings
3
  • 250grams sushi rice
  • 6tablespoons rice wine vinegar
  • 2 1/2tablespoons caster sugar
  • 8grams pickled ginger, chopped
  • 1/2teaspoons wasabi
  • 1/2 cucumber
  • 1 avocado, about 175 g , peeled and cut into small cubes
  • 250grams skinless salmon, cut into bite-sized pieces
  • 8 spring onions, finely sliced
  • 3tablespoons toasted sesame seeds (to garnish)

Nutrition per serving

3080 Kilojoules or 737 Calories
35% of daily energy intake*
Protein
27.6grams
Fat
30.8grams
Carbs
86.0grams
Sugars
18.7grams

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Cook the rice according to instructions on the packet.

Step 2 of 4

Meanwhile, put the vinegar and sugar in a small saucepan and heat gently, stirring, until the sugar has dissolved. Turn off the heat and add the chopped pickled ginger and wasabi. Leave to cool. Cut the cucumber in half lengthways and scoop out the seeds with a teaspoon. Slice the flesh finely and add to the cooled vinegar mix.

Step 3 of 4

When the rice is cooked transfer it to a dish, strain the vinegar mixture over it, reserving the cucumber, stir and leave to cool.

Step 4 of 4

Transfer the cooled rice to a large salad bowl and combine gently with the cucumber, salmon, avocado and spring onions. Top with toasted sesame seeds and serve.

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