Deconstructed sushi salad
5
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
This recipe uses all the wonderful ingredients and flavour of sushi rolls, but it’s more fun and convenient to eat it as a salad!
Ingredients
Microwave white rice
250 g
Carrot(s)
2 medium
Lebanese cucumber
1 medium
Dried nori seeweed
1 sheet(s)
Avocado
½ small
Sesame seeds
1 tsp
Fresh ginger
2 tsp, minced
Mirin seasoning
1 tbs
Soy sauce
1 tbs, light
Caster sugar
1 tsp
Sesame oil
½ tsp
Wasabi paste
3 g, (1/2 tsp)
Tuna, canned in springwater, drained
350 g, (buy 2 x 185g cans), coarsely flaked
Snow pea sprouts
50 g
Instructions
1
Cook rice following packet instructions. Place in a large bowl and set aside for 10 minutes to cool.
2
Meanwhile, cut carrots, cucumber and nori into matchsticks. Thinly slice avocado. Toss sesame seeds in a small non-stick frying pan over high heat for 1 minute or until lightly toasted.
3
Combine ginger, mirin, soy, sugar, oil and wasabi in a small bowl. Combine rice, tuna, carrot, cucumber, avocado and sprouts in a large bowl. Drizzle with mirin dressing and sprinkle with nori and sesame seeds to serve.
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