Deconstructed sushi salad
6
Points®
Total time: 15 min • Prep: 10 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
You’ll get all the delicious flavours of sushi, but without any of the hard work in this easy salad
Ingredients
Sesame Seeds
1 teaspoon(s)
Tuna in spring water, drained
2 can(s), medium, drained, corsely flaked
Carrots, raw
2 medium, cut into matchsticks
Avocado
½ medium, peeled and thinly sliced
Pea shoots
50 g
Nori
1 serving(s), 1 sheet
Root Ginger
1 inch slice(s)
Mirin
1 tablespoon(s)
Soy Sauce
1 tablespoon(s), light
Caster Sugar
1 teaspoon(s)
Sesame Oil
½ teaspoon(s)
Wasabi paste
½ teaspoon(s), level
Cucumber
1 individual, extra large, cut into matchsticks
Brown rice, microwaveable
1 pouch(es)
Instructions
1
Cook the rice according to the pack instructions. Put in a large bowl and set aside for 10 minutes to cool.
2
Meanwhile, cut the carrots, cucumber and nori sheet into thin matchsticks, and thinly slice the avocado. Toss the sesame seeds in a small nonstick frying pan over a high heat for 1 minute, or until lightly toasted.
3
Combine the ginger, mirin, soy sauce, caster sugar, sesame oil and wasabi paste in a small bowl. Combine the rice, tuna, carrots, cucumber, avocado and pea shoots in a large bowl. Transfer to a serving plate and drizzle with the mirin dressing, then sprinkle with the nori and sesame seeds to serve.
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