SUSHI SALAD
Steps:
- In saute pan over moderate heat, warm 1T canola oil. Add salmon, cook 4 minutes on each side. Transfer to bowl and shred into 1" pieces. Combine 1/2 cup canola oil with vinegar, sesame oil, salt and whisk. Stir together cooked rice, sesame seeds, soy sauce. Add greens, avocado, salmon. Drizzle with salad dressing and a squeeze of the orange and sprinkle with seaweed pieces.
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Chris Vogel
[email protected]I'm definitely going to make this salad again. It's so easy, delicious, and healthy.
Lorenzo Valdemar
[email protected]This salad is a great way to get your kids to eat their vegetables.
If you pick me If has to be forever
[email protected]I added some extra vegetables to the salad, like carrots and bell peppers. It made it even more colorful and nutritious.
Ryan McCauley
[email protected]This salad is a great way to use up leftover sushi rice.
Shifon Saha
[email protected]I didn't have any seaweed sheets, so I used rice paper instead. It worked great!
Elarney-Rose Lake
[email protected]The dressing was a little too tangy for my taste, but otherwise this salad was delicious.
Jace Newman
[email protected]Perfect for a light and healthy lunch or dinner.
Ibrahim Awed
[email protected]This salad was so easy to make and it turned out great! I loved the crunchy cucumber and avocado with the soft rice and salmon.
Sphakeme Mvubu
[email protected]I'm not usually a fan of sushi, but this salad changed my mind. The combination of flavors and textures was amazing.
Twinamatsiko Eddie
[email protected]This sushi salad was a hit at my last party! Everyone loved the unique flavor combination and the freshness of the ingredients. I will definitely be making this again.