Japanese dishes have long become regulars on Russian tables, unceremoniously moved traditional vinaigrettes and olivier. It is not surprising that a dish such as Sushi salad is becoming an increasingly popular and popular snack. However, not every housewife succeeds in preparing it correctly - with a delicate taste and wonderful aroma of the East. Presents recipes will reveal all the secrets and secrets of Asian cuisine.

Classic Sushi Salad in Layers

The appeal of this appetizer lies in the simple ways of processing products and the ability to improvise with the components of the dish in accordance with personal tastes and preferences.

Classic Salad Ingredients:

  • wasabi - 25 g;
  • rice (preferably Japanese or round grain) - 300 g;
  • eggs - 4 pcs.;
  • carrot;
  • soy sauce, sesame;
  • salmon (slightly salted) - 250 g;
  • avocado;
  • rice vinegar - 50 ml;
  • fresh cucumbers - 2 pcs.

The main component of any sushi is rice. It is best to purchase Japanese grain or round groats. Long grain product is excluded!

Cooking method:

  1. So, thoroughly rinse the rice until the cloudy liquid disappears. Pour the composition with drinking water (without salt) in an amount twice the volume of the product. For flavor, use a small portion of kombu algae. Boil the cereals for no more than 20 minutes in a sealed container, without disturbing the porridge.
  2. Combine vinegar (only rice!), Regular sugar (½ tbsp.) And salt (½ tsp.), Heat the food until the crystals dissolve. We cook the prepared food for 10 minutes, then place the fill, mix the mass well.
  3. Boil carrots and eggs, peel, grate coarsely.
  4. We lay on the serving plate the layers of prepared components of the dish. First comes rice, then a piece of sliced ​​fish, then ½ chopped cucumber and chopped avocado pulp.Next we place a cucumber row, then we arrange slices of salmon (another kind of fish), shavings of eggs and carrots, sesame seeds.
  5. Soak each layer of the appetizer with a sauce of diluted wasabi powder diluted in drinking water (2: 1).

In order for the Sushi salad to keep its shape in layers, leave the dish for 2 hours in the refrigerator, and only then enjoy the taste and beauty of the created dish.

With red fish

The presented appetizer is so attractive that it looks more like an exquisitely decorated cake.

Product Composition:

  • carrots and cucumbers - 2 pcs.;
  • eggs - 3 pcs.;
  • rice - 160 g;
  • salmon - 200 g;
  • natural mayonnaise - up to 170 g;
  • wasabi (can be replaced with Japanese horseradish) - 1 tsp;
  • parsley and dill - 1 bunch each;
  • pepper, salt.

Cooking process:

  1. First of all, boil the rice in the manner described in the classic recipe for Sushi salad.
  2. Pour the burning powder with hot drinking water. When the mixture has cooled, mix it with high-quality mayonnaise.
  3. Coarsely rub the boiled and peeled eggs and carrots. Finely chop the cucumber, cut the salmon into slices. We chop washed and dried greens.
  4. We put on a dish a dense layer of rice. On top we place pieces of fish fillet, sprinkle them with herbs. Next, place the cucumbers and eggs, slightly press the top layer to hold the “structure” together. We complete the salad assembly with grated carrots, combined with mayonnaise dressing. We hide food for two hours in the refrigerator.

We serve Sushi salad in the form of a whole dish. If desired, divide it into portions using serving rings.

Cooking with nori

We offer an original way to present snacks in which the culinary palette of European cuisine is skillfully combined with elements of an Asian style.

The list of components:

  • fresh cucumbers - 200 g;
  • apple vinegar - 30 ml;
  • fish (slightly salted red) - 350 g;
  • nori - 1 pressed sheet;
  • pre-cooked rice (round or Japanese) - 400 g;
  • white sugar - 25 g;
  • cheese (soft variety or cottage cheese product) - 150 g;
  • use sesame to taste.

Stages of preparation:

  1. Cut the fish fillet into thin plates (up to 1.5 cm). We shred the peeled cucumbers, grind the nori leaf with scissors to the state of crumbs.
  2. Lining a square shape with cling film (you can simply process it with oil). We spread slices of slightly salted fish at the bottom of the container, cover it with cheese chips.
  3. Next, place the cucumber slices, then a new layer of fermented milk product.
  4. Combine regular sugar with vinegar, still warm rice and chopped seaweed. Gently knead the composition, put it on the top layer of the salad. With wet hands, slightly “compress” the grain, slightly pressing it to the already formed rows.
  5. We cover the salad with foil, set not very heavy oppression on top and send the food to the refrigerator. Before presenting the dish, remove the cellophane, cover the food with a plate, gently turn it over, remove the film.

Sprinkle a sesame snack, serve a sumptuous culinary creation to the table.

Lazy Sushi Salad

And now we’ll cook one in our own kitchen, but a big, tasty and very “lazy” roll.

Required Products:

  • nori sheets - 2 pcs.;
  • salmon (other red fish) - 500 g;
  • fresh cucumbers - 2 pcs.;
  • avocado;
  • boiled rice - 250 g;
  • rice vinegar - 50 ml;
  • ordinary sugar and sesame seeds - 2 tbsp each. l .;
  • salt and olive oil - 1 tsp;
  • red caviar, capers, wasabi, pickled ginger - decoration elements.

Cooking Technology:

  1. Boiled rice seasoned with a sauce of mixed vinegar, salt and sugar. The grain should be well saturated with the mixture so that the salad does not fall apart during the assembly and portioned serving.
  2. We clean the fruit of the avocado, remove the stone, finely cut the tender flesh. Thinly chopped peeled cucumbers. We chop the fish into cubes, spray with olive oil.
  3. We place the nori sheets up with the rough side on a wide dish. We spread half of the prepared rice on the algae. Align the grain mass, squeeze it slightly.
  4. Next, place layers of cucumbers, fragrant parts of avocado and again cutting from vegetables and sweet fruit. Then we lay the plates of red fish. We repeat the formation of the dish in the same sequence, we complete the assembly of the sesame snack.

We decorate the “Lazy Sushi” salad with ginger roses or other elements according to your preferences.

With crab sticks

Despite the uncomplicated oriental appetizer, the result of its preparation will be an exquisitely decorated and very tasty dish. We emphasize the bright colors of the salad with our favorite crab sticks.

A set of components:

  • polished rice (round or Japanese) - 100 g;
  • curd cheese - 170 g;
  • vinegar (wine or apple) - 10 ml;
  • crab sticks - 10 pcs.;
  • the amount of pickled ginger and wasabi set as desired.

Features of the preparation:

  1. Boil the washed rice using our tips and tricks. Pour vinegar in small portions, mix well the whole mass.
  2. We take out the “crab” product from the packaging, carefully blot it and shred it in small cubes.
  3. Finely chop the flesh of a mature avocado, freed from the peel and bone.
  4. We combine wasabi powder with pickled ginger and high-quality curd cheese.
  5. We spread the prepared products in the cooled rice, interfere with the composition, distribute the appetizer among small portioned containers.

The presented Sushi salad is suitable for a buffet, festive table or will help out at a friendly party, because the preparation of food did not cause us any special worries.

How to make shrimp

Today, many lovers of delicious and healthy food are interested in seafood salad recipes. Dishes are distinguished not only by satiety, but also by the ability to show their design skills.

Ingredients Composition:

  • soy sauce - 30 ml;
  • lettuce - 600 g;
  • avocado - 2 pcs.;
  • sesame oil - 15 ml;
  • shrimp (preferably large tiger) - 10 pcs.;
  • ginger - 230 g;
  • properly boiled rice - 100 g;
  • rice vinegar - 160 ml;
  • nori leaf;
  • vegetable oil - 100 g;
  • watercress - 90 g;
  • sesame seeds - 20 g.

Cooking method:

  1. Hold the algae plate over the burner fire, burning each side for 30 seconds.
  2. Cut the ginger root into large slices, boil for 20 minutes, adding a pinch of salt and 60 ml of rice vinegar to drinking water. The rest of the acidic composition is combined with lean and sesame oil, soy sauce. Stir the mixture with a whisk, season with salt.
  3. We free the fruits of the avocado from the peel and seeds, finely chop the fragrant flesh. Large chop watercress and lettuce.
  4. Dip the shrimp in the burning water, specially left after cooking ginger, add vinegar and white sugar, heat the food for no longer than a minute.
  5. We put the finished rice in the bowl, attach the remaining prepared components of the dish, mix everything well, season with the resulting sauce.

We serve Sushi salad, placing the dish on a flame-processed nori sheet. Be sure to try this exotic dish!

Philadelphia Sushi Salad Cake

This decoration of the festive table can be safely called a non-standard version of a traditional snack, which we are used to seeing at any celebration. Recently, the Philadelphia Sushi Cake salad has become a real hit for the New Year's Eve!

Required Components:

  • Japanese rice - 500 g;
  • soy sauce - 110 ml;
  • salmon (another slightly salted "noble" fish) - 500 g;
  • fresh cucumbers - 4 pcs.;
  • Philadelphia cheese - 350 g;
  • red caviar - 120 g;
  • rice vinegar - 40 ml;
  • sesame (preferably light and small), salt;
  • sheets of lettuce.

Stages of preparation:

  1. Boil rice in the usual way, no in the presented dish the croup must necessarily preserve friability. To do this, we wash the grain after heat treatment with warm water, removing excess starch. Add vinegar to the cooled product, mix thoroughly.
  2. As always, we clean the fruits of the avocado, remove the seeds with a spoon, finely chop the flesh. We divide red fish into thin slices up to 15 cm long.
  3. We lay the lettuce leaves on a portioned plate, put the culinary ring on them, place around it half the amount of rice, forming a kind of “wreath”.
  4. At the bottom of the container we place part of the avocado and peeled, finely chopped cucumbers.
  5. Next we have pieces of cheese, a layer of fish and the remaining rice. Given the proposed scheme, we use the rest of the products.

We crown a luxurious salad with red caviar and small light sesame seeds. The dish is so delicious that we don’t know whether to admire it or to feast on it!

Avocado Recipe

This exotic fruit is not only good for our health, but also has an amazing flavor of nuts, herbs and butter. We offer a simple but very interesting recipe for avocado dishes.

Grocery list:

  • rice for sushi - 500 g;
  • ripe avocado fruit;
  • lettuce - 4 leaves;
  • pickled plums - up to 4 pcs.;
  • nori plates treated with flame - 2 pcs .;
  • carrot.

Cooking:

  1. Boil rice for sushi, drain the liquid, put the grain on a sieve, so that the glass is excess moisture.
  2. We clean the avocado, cut it in half, separate the bone with a sharp knife, chop the fragrant flesh with straws up to a centimeter thick. So that the finished snack can be easily divided into portions without damaging the integrity of the structure, we will certainly use a ripe and soft fruit.
  3. Shred sweet carrots with straws, boil in slightly salted water.
  4. We spread the nori on a special bamboo mat or board, distribute on the surface of the sheet an even layer of half the amount of rice. The edge of the plate (up to 2 cm) is left free.
  5. Next, we place 2 leaves of lettuce, then we place slices of avocado and cooled carrots.
  6. We wrap the nori together with the products in a tight tube. Hold the product in this position for up to 5 seconds, not allowing the plate to turn around, then cut into small pieces.
  7. In a similar way, we decorate the second roll and lay out the components of the salad on a wide plate.

Serving the appetizer, we decorate the dish with specially left slices of avocado and finely chopped plums.

Sushi salad is a great opportunity to diversify our daily diet, “season” it with the magic of Japanese exoticism, and fill it with bright colors of oriental cuisine.

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