Salmon & cucumber sushi rolls
Follow our simple step-by-step guide to rolling your own, low-fat and healthy Japanese sushi
Salmon sushi salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 1
Skip to ingredients
- 100g sushi rice
- 50g frozen edamamebeans
- 1 tbsp sesame oil
- 1 sheet noritorn
- handful pomegranate seeds
- 50g smoked salmoncut into bite-sized slices
- 1 small avocadostoned, peeled and sliced
- 1 tsp black sesame seeds
- sushi gingerto serve (optional)
For the dressing
- 1 tsp vegetable oil
- 2 tsp pomegranate molasses
- 1 tsp soy sauce
Nutrition: per serving
- kcal862
- fat43g
- saturates7g
- carbs87g
- sugars9g
- fibre9g
- protein27g
- salt2.5g
Method
step 1
Rinse the sushi rice really well and put in a small saucepan covered with 200ml cold water. Bring to the boil, then simmer for 10 mins with the lid on. Remove from the heat and keep the lid on for 15 mins before transferring to a serving bowl.
step 2
Meanwhile, pour boiling water over the edamame and leave to defrost until the rice is cooked. To make the dressing, combine all the ingredients, then set aside.
step 3
Heat the sesame oil in a non-stick pan and add the nori. Cook for 1-2 mins on a medium heat until crisp.
step 4
To assemble the salad, drain the edamame, then tip onto the rice along with the pomegranate seeds and salmon. Fan out the avocado slices on top and sprinkle over the black sesame seeds. Drizzle over the dressing and top with slices of sushi ginger, if you like.
