Sushi-style smoked salmon salad

  • 20 mins cooking
  • Serves 2
  • Print


Sushi-style smoked salmon salad
  • 250 gram packet microwave brown rice
  • 2 teaspoon rice wine vinegar
  • 1 teaspoon caster sugar
  • 150 gram snow peas, halved diagonally
  • 1 green onion, halved crossways
  • 1 lebanese cucumber (130g), sliced thinly lengthways
  • 4 thin slices smoked salmon (60g)
  • 1/4 avocado (50g), sliced thinly lengthways
  • 1 sheet nori (seaweed), cut into diamonds
  • 1 teaspoon white sesame seeds, toasted
  • 1 teaspoon black sesame seeds, toasted
  • 1 tablespoon pickled ginger
  • 1 1/2 tablespoon tamari
  • 1 1/2 tablespoon water
  • 1/2 teaspoon wasabi paste


Sushi-style smoked salmon salad
  • 1
    Cook rice according to directions on packet. Combine rice with vinegar and sugar in a large bowl. Stand until cool.
  • 2
    Place snow peas in a small heatproof bowl; cover with boiling water, stand for 1 minute, drain. Rinse under cold water; drain.
  • 3
    Thinly slice white part of the onion diagonally. Thinly slice green part lengthways; place in a bowl of iced water to curl. Combine snow peas, cucumber, salmon, avocado and white part of onion in a bowl.
  • 4
    Serve rice with salad; sprinkle with nori, sesame seeds and green onion.
  • 5
    Combine tamari, the water and wasabi in a screw-top jar, shake well; drizzle over salad.
  • 6
    Top with ginger, and extra wasabi, if you like.


Use a vegetable peeler to cut the cucumber into ribbons. If taking the salad to work for lunch, keep the dressing separate until ready to serve.

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