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Japanese-style salad one big land

Japanese-Style Layered Sushi Salad

Serve it with soy sauce, just like sushi. Sushi is all the rage these days. Lately I've even wondered whether I (and plenty of other people) might have some Japanese roots we just don't know about. Type the word into Google and you're spoiled for choice — the whole first page is delivery services promising to bring you sushi fast, tasty, and free, in every variety imaginable. Tempting, no doubt. But you can put this together at home pretty quickly, as long as you have some lightly salted fish. Everything else is already in your pantry and fridge.

11topcom

Recipe author

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Composition / ingredients

Servings:

Rice (cooked)

300

Red fish (salmon or trout) (lightly salted)

300

Cream cheese

200

Cream

Eggs (boiled)

Cucumbers

Avocado

Wasabi

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 9 g

Fats 32 % 13 g

Carbohydrates 46 % 19 g

210 kcal

GI: 16 / 84 / 0

Cooking method

Cooking time: 20 min

Step 1:

Add cold heavy cream to the cream cheese and mix well. The consistency should be like a thick cream or mayonnaise.
Step 2:

Add the wasabi and salt. Stir to combine.
Step 3:

Add the rice and mix.
Step 4:

Cut the fish into small cubes.
Step 5:

Halve the avocado and remove the pit. Scoop out the flesh and cut it into small cubes too.
Step 6:

Do the same with the fresh cucumbers.
Step 7:

Finely chop the eggs.
Step 8:

ASSEMBLE THE "SUSHI" (using a 6-inch / 16 cm ring mold): Spread half of the rice in the bottom.
Step 9:

Then the egg. Spread it out and press it down.
Step 10:

The next layer is the fish.
Step 11:

Then the avocado.
Step 12:

Add a second layer of rice, with the cucumbers as the final layer.
Step 13:

Lift off the ring and your Japanese-style salad is ready. For a finishing touch, you can edge it with a strip of nori and sprinkle sesame seeds on top.