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Scattered sushi

Recipe from Just Cooking in association with Fresh Living

Recipes

Just Cooking

BBC Lifestyle

Ingredients

Pickled vegetables:

• 3 tbsp (45ml) rice vinegar
• 2 tbsp (30ml) castor sugar
• 5cm knob ginger, finely sliced
• Salt
• 1 small cucumber, cut into thin strips
• 1 large carrot, shaved

Dressing:

• ½ cup (125ml) mayonnaise, preferably Japanese QP
• Wasabi paste, to taste
• 2 tbsp (30ml) soy sauce
• 2 tsp (10ml) sesame oil

Salad:

• 1 cup (250ml) cooked sushi rice
• 300g fresh salmon or tuna
• 1 avocado
• Baby gem lettuce, optional
• 4 spring onions, sliced
• 2 tbsp (30ml) black sesame seeds

Preparation method

  1. Mix vinegar, sugar, ginger and salt together.
  2. Pour over vegetables, and allow to marinate for 10-15 minutes.
  3. Drain and reserve a couple of spoons of pickle liquid.
  4. Fork pickling liquid through rice.
  5. Arrange salad ingredients and pickled vegetable on a large platter or individual plates.
  6. Whisk dressing ingredients together, and drizzle over salad.
  7. Serve immediately.