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 Deconst Salmon sushi texted

KosherEye.com

 A KosherEye signature recipe….a simply delicious 1st course or entree

Ingredients

Dressing Ingredients
4 ounces rice vinegar
4 Tablespoons vegetable oil
4 Tablespoons sugar
4 teaspoons sesame oil
2 teaspoons low sodium soy sauce or tamari
1 clove garlic, minced
½ - 1 cup finely chopped scallions
1-teaspoon ground ginger
1/4-teaspoon salt

Salad Ingredients
4 cups cooked sushi rice
1 - 2 English cucumber peeled and sliced thinly
1 lb. roasted salmon**
1-2 ripe avocados peeled and sliced
*Sriracha Mayonnaise

 

Directions

 Directions:
Whisk dressing until blended. Toss half of the dressing with the rice while the rice is still warm. Mix gently. Rice can be refrigerated at this point and used the next day, but bring to room temperature when ready to use.

The day you are serving, mix avocado, cucumber and scallions with remainder of dressing. Pile room temperature rice into serving bowl. Top with vegetables, and then salmon. Spoon Sriracha Mayonnaise on top. Enjoy!

Optional:
Garnish with sesame seeds, edamame, additional avocado
Serve alongside small bowls of wasabi, soy sauce, pickled ginger and nori chips

 Optional:
Garnish with sesame seeds, edamame, additional avocado
Serve alongside small bowls of wasabi, soy sauce, pickled ginger and nori chips

*Sriracha Mayonnaise
1-cup mayonnaise
¼ cup sriracha
1-teaspoon rice vinegar
Mix all ingredients and spoon over salad when ready to serve

**Roasting Salmon:  For an extra layer of flavor, we top our salmon with hoisin or teriyaki sauce and the roast at 400 degrees until just done. Do not overcook. Break up into chunks

Notes

 Serves about 10 as a first course #fish #salad 

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