New Zealand Salmon Sushi Salad


Serves: 4


Salmon sushi salad

  • Wash the sushi rice under running water until the water stays clear. Cook it according to the instructions on the package. Allow to cool.
  • While the rice is cooking: make a dressing by combining the sesame oil, soy sauce, rice vinegar, mirin, garlic, chilli flakes and ginger.
  • Stir in 2 tablespoons of the dressing into the rice, when the rice has cooled and is ready.
  • Divide the rice over four large bowls and top with the avocado, spring onion and pickled cucumber.
  • Stir in the rest of the dressing, top with the salmon and sprinkle the sesame seeds and torn toasted nori on top.

Pickled Cucumber

  • Trim the ends off the cucumber. Cut the cucumber in half-length ways, remove seeds by scooping the center of each cucumber half with a teaspoon. 
  • Then using a mandolin or vegetable peeler, slice the cucumber lengthwise into thin ribbons, and place in a mixing bowl.
  • Combine the vinegar, sesame oil, sugar and salt in a separate bowl, and stir well to dissolve the sugar. Taste, and adjust seasoning to your liking. 
  • Pour over the cucumber, and toss well to thoroughly coat. 
  • The salt will draw water out of the cucumber so make this just prior to using.

About the Chef

New Zealand King Salmon is renowned for its exceptional flavour and for being naturally high in the healthy Omega-3 oil. As a travelling ambassador for New Zealand cuisine I am proud to prepare and showcase our farmed salmon, which due to our isolation and rigorous farming practices is naturally free from ...
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