Sushi Salad

Satisfy your #sushi craving at home with “Sushi Salad”. Quotation marks cos, is it really a salad? Lots of vegetables, but also...lots of rice and spicy mayo. But a quick and easy way to get your sushi fix without having to pay the price. I like using tuna packed in oil for more flavour, but whatever kind you use, make sure it’s good quality!! (organic preferred)

Makes 4 servings

Ingredients

For the Rice

• 2 cups uncooked sushi rice

• 4 tbs rice vinegar

• 1 tsp salt

• 1 tbs sugar

For the Dressing

• 2 tbs soy sauce

• 1/2 tsp sesame oil

• 1 tsp toasted sesame seeds

• 1/2 tsp Japanese chili

• 1 small clove garlic, minced

• 1/8 tsp ginger powder

For the Salad

• 80 g (1 small can) canned tuna packed in oil

• 2 carrots, ribboned

• 1/2 a cucumber, ribboned

• 1 avocado, sliced

• 2 hard boiled eggs, sliced

• 1/2 sheet nori (sushi seaweed), crumbled

For the Spicy Mayo

• 1/4 cup mayonnaise

• 2 tbs sriracha

• 1/4 tsp sesame oil

Directions

1. Prepare the rice according to package directions. Set aside

2. In a bowl, combine the rice vinegar, salt and sugar. Microwave in 20 second intervals until the sugar has dissolved. While the rice is still warm, add half of the rice vinegar mixture to it, stirring carefully to allow the vinegar to absorb.

3. To the other half of the rice vinegar mixture, add all of the ingredients for the dressing. Whisk well to combine. Add about 1 tbs of the dressing to the tuna, and stir. Set both aside.

4. Add all of the ingredients for the spicy mayo to a bowl. Whisk well to combine and set aside.

5. To prepare the salad, spread the warm (but not hot) rice into a relatively thin layer on a large serving platter or tray. Arrange the carrots, cucumber, avocado, tuna and boiled eggs on top. Sprinkle the crumbled nori all over the salad, or just over one portion.

6. Drizzle the dressing and spicy mayo over top. Serve immediately.