Salmon Sushi Salad
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 Vegetable Oil 1x Sainsbury's Vegetable Oil 1L -
2 tsp Sesame Seeds 1x Sainsbury's Sesame Seeds 50g -
1 handful of Pomegranate Seeds 1x Sainsbury's Pomegranate 80g -
2 Avocado, stoned, peeled and sliced 2x By Sainsbury’s Medium Ripe & Ready Avocado -
100g Smoked Salmon, cut into bite-sized slices 1x Harbour Smokehouse Smoked Salmon 100g -
2 sheet Nori, torn 1x Yutaka Sushi Nori Half-Cut x10 14g -
200g Sushi Rice 1x Yutaka Sushi Rice 500g -
2 tbsp Sesame Oil 1x Sainsbury's Sesame Oil, Toasted 250ml -
2 tsp Soy Sauce 1x Sainsbury's Dark Soy Sauce 150ml -
4 tsp Pomegranate Molasses 1x Odysea Pomegranate Molasses 250ml -
100g Frozen Edamame, beans 1x Sainsbury's Edamame Beans 500g -
Sushi Ginger, to serve (optional) 1x Yutaka Sushi Ginger 190g