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Video: Sushi Salad - Recipe With Photos Step By Step. How To Make Sushi Salad In Layers With Red Fish?
Sushi salad is an interesting layered holiday salad with fish and seafood based on popular rolls.
Rice - 200 g
Water - 500 ml
Cucumber - 150 g
Salmon - 200 g
Shrimp - 200 g
Philadelphia cheese - 160 g
Avocado - 3 pcs.
Nori - 0.5 pcs.
Soy sauce - 3 tablespoons
Sushi vinegar - 3 tablespoons
Salt, sugar, wasabi - to taste
- 145 kcal
- 40 minutes
- 30 min.
- 1 h. 10 min.
Photo of the finished dish
Step by step recipe with photo
Sushi salad is a wonderful Russian invention that has nothing to do with Japanese cuisine! Well, maybe besides the name and a couple of ingredients. Because the sushi salad contains about the same products as California and Philadelphia rolls - not the most typical Japanese place names, you know.
But in general, the composition of the sushi salad is absolutely arbitrary, the main thing is the idea! And his idea is to eat more yummy at a time, from a solid portion, and not these obscene little garbage for one bite that many men despise. Well, accordingly, making a sushi salad is easier: all sorts of things are stacked in layers, from which sushi and rolls are usually made. That is, rice and nori are required. All normal people will say that wasabi is also a must, but I just absolutely do not like wasabi, so, excuse me, I will do it without. You - as you want. Of course, you can release Philadelphia cheese (or replace it with mayonnaise). Rice vinegar for sushi is very desirable - a traditional seasoning, after all. But if you do not have it, I will reveal a secret: to hell with it, in principle, rice with a sufficient starch content should stick without vinegar.
Sushi salad can be made in any container - even in a tray for jelly or baking bread, even in a cake mold, even in an aluminum tray for meat bread or lasagna, like mine. The volume of the mold is about 800 ml. With this amount of rice, a little bit remains, but I think it's better to stay than not enough, right?
So, prepare a Sushi salad in layers with red fish, shrimps, avocado, cucumber and Philadelphia cheese …
Cook sushi rice (or any other sticky rice) according to the instructions on the package. I have - 200 g per 500 ml of water, bring to a boil, cook for 10 minutes on low heat, and then hold for another 10 minutes on residual heat.
While the rice is boiling, we are doing all sorts of preparatory work.
We lay a form for sushi salad with plastic wrap.
Cut the cucumber into small cubes.
We cut the red fish.
We cut the avocado.
When the rice is cooked, season it with sushi vinegar, salt and sugar to taste.
Put a layer of rice in a mold on top of the film, tamp it tightly. If you like wasabi, then this layer can be brushed with wasabi or wasabi with mayonnaise.
A layer of small shrimp (about 100 g).
Layer of Philadelphia cheese.
Layer of avocado.
A layer of red fish.
A layer of cucumbers.
And the final layer of rice. We ram everything properly.
Pour a few tablespoons of soy sauce onto the surface.
We put the salad in the refrigerator for at least half an hour. You can have more. After removing, press a large serving plate on top of the mold, and then turn them over. First we remove the form, then the film.
We take a nori sheet, cut it lengthwise with scissors, and then into three more strips, also lengthwise. In short, they should be long and narrow, not short and wide.
Cut narrow strips of nori with scissors right above the sushi salad. You can garnish its side with large shrimps (about 100 g).
Well, we got such a solid sushi salad: a large piece, as they say, the mouth rejoices! At this point, no one can say that he does not like this little garbage …