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)
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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
- 1-2 carrots, cut into pieces
- 2 spring onions, in pieces
- 200 Grams sushi rice, rinsed
- 500 Grams water
- 1 cucumber diced
- 1-2 avocado ripe, peeled and diced
-
The Garnishes
- smoked salmon or steamed prawns
- steamed crab meat
- toasted sesame seeds
- Nori sheets, cut into pieces or shredded
- pickled pink ginger
- 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 carrots and spring onions into the Thermomix bowl and chop 3 sec/speed 5. Remove and add to the dressing.
- 3
Place water into the Thermomix bowl and weigh rice into simmering basket. Steam rice 14 min/100°C/speed 4. Drain rice.
- 4
Toss with all remaining ingredients, the dressing and the carrot mixture. Garnish as you like.
