Deconstructed sushi salad
Tuna in spring water, drained
2 can(s), medium, drained, corsely flaked
2 medium, cut into matchsticks
½ medium, peeled and thinly sliced
1 quantity, 1 sheet
1 inch slice(s)
1 tablespoons, light
½ teaspoons, level
1 individual, cut into matchsticks
Brown rice, Microwaveable
- Cook the rice according to the pack instructions. Put in a large bowl and set aside for 10 minutes to cool.
- 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.
- 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.