Love sushi? Hate rolling it? (I am right there with you.) As much fun as rolling sushi can be on a day when you have the patience and time for it, this salad gives you the full sushi experience, but in bulk and without the fiddle. Couldn’t really ask for more than that, am I right? You’re welcome.
We have a few Japanese style recipes on this site and of course some Korean ones as well. The cuisines are very entangled due to history. Check out some of these:
Shogayaki (Japanese Ginger Pork)
Japanese Katsu with Pork Cutlet
Sheet Pan Chicken Meatballs and Charred Broccolini
‘Slim’ Noodles With Miso, Mushrooms And Chilli
Korean Leek Pancakes (BUCHU BUCHINGAE)
Come join our FREE TRIAL on the Insider Club for more great recipes
The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
-
The Dressing
- 30 Grams mirin
- 30 Grams toasted sesame oil
- 30 Grams tamari
- 30 Grams rice wine vinegar
- 80 Grams fresh lemon juice
- 100 Grams Easy Thermomix mayonnaise Recipe
-
The Salad Components
- 200 Grams sushi rice, rinsed
- 1 Litre water
- 1-2 carrots, julienned
- 2 spring onions, julienned
- 1 cucumber julienned
- 1-2 avocado ripe, peeled and diced
- cheesey chicken schnitzel, cut into strips
-
The Garnish
- pickled pink ginger
- Nori sheets, cut into pieces or shredded
- 1 Tablespoon black and white sesame seeds
- wasabi paste to taste
- Chilli Jam (not traditional, but so good!) Recipe
Do
- 1
To make dressing, place all ingredients into the Thermomix bowl and blend 10 sec/speed 10. Remove from bowl and set aside.
- 2
Place water into the Thermomix bowl and weigh rice into simmering basket. Steam rice 14 min/100°C/speed 4. Drain rice.
- 3
Layer salad ingredients in wide mouthed jars or containers. Alternate colours and layers however you wish.
- 4
Top with pickled ginger, nori sheets and sesame seeds.
- 5
Pour some dressing on top as you're about to eat it.
