Sushi salad

Welcome to my sushi salad recipe! A recipe that is perfect for the summer. I have always been a big fan of sushi but sometimes it can be long to prepare. Therefore, I created this recipe as a quick alternative that is just as delicious. If you want something satiating, quick and healthy this dish is perfect for you, I hope you give it a try!

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Serves 3-4. Time:10-15mins.

Ingredients:

  • 1 head of green salad.
  • 300g of mixed leaf salad.
  • 1 red pepper.
  • 1 cucumber.
  • 2 carrots.
  • 1/4 cup sesame seeds.
  • 1 packet of tofu.
  • Soy sauce.
  • 2 sheets of nori paper.

Dressing

  • 2 Tbs sesame seed oil.
  • 2 Tbs of miso paste.
  • Half a thumb size of ginger.
  • 1 clove of garlic.
  • 4 Tbs rice wine vinegar.
  • 1 Tbs date syrup/sugar/ maple syrup.
  • 1/4 cup water.

Method:

  1. Start by preparing the salad ingredients. First, wash and drain the vegetables. Then, peel and cut the cucumber into semi-circles, ribbon/grate the carrot, deseed the pepper and slice it into strips. Mince the garlic and ginger for the dressing.
  2. Prepare the dressing by mixing the miso paste in with the water, syrup and rice vinegar. Then grate the garlic and ginger into the mixture, give it a test to see if it is to your preference if you prefer it sweeter add a bit more sweetener etc. Set the dressing aside, you will need a few tablespoons of this to base your tofu.fullsizeoutput_21
  3. Prepare the tofu by cutting it into bite-sized cubes. Then, using a stick-free pan place them on a medium heat with no oil (this help it’s liquid evaporate). After 2-3 minutes turn them over and repeat the process. Once both sides are golden, add the soy sauce and a few tablespoons of the dressing and cook it until the liquid evaporates. Be careful not to burn the tofu, try to toss it in the pan quickly to avoid burning.
  4. Wait for the tofu to cool down. In the meantime, place the prepared salad ingredients into a bowl and rip the nori sheets into bite-sized pieces then, mix it into the salad.
  5. Once the tofu is at room temperature, place it into the salad bowl. Lastly, top the salad with the sesame seeds and the dressing. If you feel you want a little more flavour I recommend adding a little sesame seed oil and rice vinegar. Enjoy!

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