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Sushi Salad

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Sushi Salad

Rice, a cupboard staple for a many of us was once sold long and short. We then became excited with the arrival of quality Jasmine and Basmati and before long we could get and even wider selection including proper sushi rice. These pearl-like grains are ideal made into a sushi salad for those of you who are not deft at sushi rolling.


  • 1½ cups short grain or sushi rice
  • 1½ cups water
  • 2 sheets nori
  • ¼ cup sushi vinegar
  • 2 tblsp vinegar (use white wine, cider or rice)
  • 2 tblsp oil
  • ¼-½ tsp wasabi paste (to taste)
  • 350 grams smoked fish
  • 1 avocado, peeled, stoned and cubed
  • 1 cup finely shredded cucumber
  • pickled ginger to accompany


  1. Wash the rice in a sieve until the water runs clear. Drain rice and let stand 30 minutes.
  2. Put the rice and water in a saucepan and bring to the boil. Lower heat, cover and then simmer 2 minutes. Remove from the heat. Do not remove the lid; stand for 15 minutes. Transfer the rice to a wide container and spread out. Allow to cool for 10 minutes.
  3. Use scissors to finely slice the nori; toss with the rice, sushi vinegar, vinegar, oil, wasabi, smoked fish, avocado and cucumber.
  4. Pile into bowls to serve and garnish with pickled ginger.

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