Salmon Sushi Salad
15m
prep time
25m
total time
Easy
level
12
ingredients
A light lunch or dinner, this salmon salad is a homemade version of your favourite sushi platter, with edamame beans, avocado and pomegranate seeds
Method
Based on 2 servings, adjust as needed.
Step 1
Rinse the sushi rice really well and put in a small saucepan covered with 400ml cold water (for 200g rice). Bring to the boil, then simmer for 10 mins with the lid on. Remove from the heat and keep the lid on for 15 mins before transferring to a serving bowl.
Step 2
Meanwhile, pour boiling water over the edamame and leave to defrost until the rice is cooked. To make the dressing, combine the vegetable oil, pomegranate molasses and soy sauce and set aside.
Step 3
Heat the sesame oil in a non-stick pan and add the nori. Cook for 1-2 mins on a medium heat until crisp.
Step 4
To assemble the salad, drain the edamame, then tip onto the rice along with the pomegranate seeds and salmon. Fan out the avocado slices on top and sprinkle over the sesame seeds. Drizzle over the dressing and top with slices of sushi ginger, if you like.
- Ingredients
- Based on 2 servings
-
2 tsp Sesame Seeds 1 x Sainsbury's Sesame Seeds 50g -
1 handful of Pomegranate Seeds 1 x Sainsbury's Pomegranate 80g -
2 Avocado, stoned, peeled and sliced 2 x By Sainsburys Medium Ripe & Ready Avocado -
Sushi Ginger, to serve (optional) 1 x Yutaka Sushi Ginger 190g -
2 sheet Nori, torn 1 x Yutaka Sushi Nori Half-Cut x10 14g -
100g Smoked Salmon, cut into bite-sized slices 1 x Harbour Smokehouse Smoked Salmon 100g
-
200g Sushi Rice 1 x Yutaka Sushi Rice 500g -
2 tsp Vegetable Oil 1 x Sainsbury's Vegetable Oil 1L -
2 tsp Soy Sauce 1 x Sainsbury's Dark Soy Sauce 150ml -
4 tsp Pomegranate Molasses 1 x Odysea Pomegranate Molasses 250ml -
2 tbsp Sesame Oil 1 x Sainsbury's Sesame Oil, Toasted 250ml -
100g Frozen Edamame, beans 1 x Sainsbury's Edamame Beans 500g
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