Sushi Salad

Ingredients for 2 servings:

• some sunflower oil
• 1 nori sheet approx. 20 x 20 cm
• 200 g short grain rice
• 30 ml apple cider vinegar, clear
• 1 tsp, heaped sugar
• 1 tsp, leveled salt
• 175 g cream cheese (Philadelphia)
• 2 tbsp soy sauce
• ½ cucumber(s)
• 200 g salmon, raw or smoked, to taste
• ½ avocado(s), ripe
• some sesame, black and white mixed

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

for lazy people who don’t want to miss out on sushi

Cook the rice according to the package instructions. Mix the cream cheese with the soy sauce. Mix the vinegar with the sugar and salt and add to the still warm, cooked rice. Cut the cucumber, salmon and avocado into 3 mm thick slices. When the rice has cooled, warm it briefly in the microwave. Take a 14 x 14 x 5 cm dish, place it on a large cutting board and rub it with sunflower oil. Cut the nori sheet to the size required for the dish and place it in the dish. Spread half of the prepared rice evenly in the dish with wet hands and press down firmly. Mix the other half of the rice with the finely shredded nori sheet. A corner of the nori sheet remained when cutting; for other quantities, keep roughly the same ratio. Spread half of the cream cheese and soy mixture evenly over the rice. Layer the cucumber evenly and press down lightly. Spread the salmon evenly and press down lightly. Place the avocado slices on top and press down lightly. Spread the nori sheet rice on top and press down lightly. Then spread the remaining Philadelphia soy mixture over the rice. Sprinkle with sesame seeds. Refrigerate for one hour. If desired, garnish with pickled ginger or other suitable ingredients before serving. Then remove the mold.