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Photo of Deconstructed sushi salad by WW

Deconstructed sushi salad

5 - 7
PersonalPoints™ per serving
Total Time
15 min
Prep
5 min
Cook
10 min
Serves
4
Difficulty
Moderate
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)

Canned tuna in springwater, drained

350 g, (buy 2 x 185g cans), coarsely flaked

Snowpea 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.

Notes

SERVING SUGGESTION: You can quickly and easily cut nori into matchsticks or ribbons using scissors. Cut sheets into quarters then snip off strips to the desired width.

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