Sushi salad

Ingredients for 2 servings:

• 100 g sushi rice, dry
• 150 ml water
• 25 ml rice vinegar
• 1 tbsp sugar
• Salt
• 120 g prawn(s), pre-cooked
• 100 g salmon, raw, fresh or frozen
• 1 cucumber(s)
• 3 nori sheets (roasted seaweed)
• 1 tbsp pickled ginger, drained
• 2 limes
• ½ tsp wasabi paste
• 1 tbsp soy sauce
• 1 tbsp sweet chili sauce

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

for all those who love sushi but don’t have time to roll it

Wash the rice, cover, and simmer gently in a pot with water for 15 minutes (adding more water if necessary), then remove from the heat and let it simmer for another 30 minutes. Combine the rice vinegar, 1 teaspoon of sugar, and 1/4 teaspoon of salt and stir into the rice. Peel and deseed the cucumber and cut into small cubes. Cut the nori sheets into small pieces (this is best done with kitchen scissors). Chop the salmon as well. Then carefully mix everything—including the shrimp and ginger—with the cooled rice. Squeeze the limes. Mix together the wasabi, lime juice, soy sauce, sweet chili sauce, and the remaining sugar, then toss this dressing with the salad. Return to the refrigerator and let it marinate. Do not store the salad for long, as it contains raw salmon.