This recipe, inspired by a California roll, is deconstructed, and makes a delicious salad for entertaining with all the. familiar sushi flavours. Tinned tuna, cooked prawns, smoked salmon or sushi grade fresh salmon may all be included.
Recipe
330 g (1 1/2 cups) sushi rice
180 g (1 cup) quinoa
1/3 cup (80 ml) rice vinegar
15 ml (1 tbsp) caster sugar
Big pinch of salt
2 small avocados, peeled, stoned and sliced
1 large carrot, grated or thinly sliced
6 baby cucumbers, thinly sliced
4 radishes, sliced
Pickled ginger, sliced
60 ml (4 tbsp) Japanese mayonnaise
10 ml (2 tsp) sesame seeds, toasted
1/3 cup salt-reduced soya sauce
Wasabi & torn toasted seaweed, to serve
Description
Cook the sushi rice according to instructions on the packet. Cook the quinoa according to instructions on the packet.
While the rice is cooking make the rice seasoning by mixing together the rice vinegar, sugar and salt, set aside.
Once the rice is cooked, drain and transfer to a baking tray, spread hot rice out evenly on the baking tray using a spatula. Sprinkle over the rice seasoning and allow to cool. Drain and cool the quinoa.
Once cooled, toss the rice and quinoa together and arrange on a large flat platter. Top the rice mixture with the sliced avocado, grated carrot, cucumber, radishes and pickled ginger. Drizzle with the Japanese mayo and sprinkle with sesame seeds.
Serve with soya sauce, wasabi and torn toasted seaweed.
