Healthy Sushi salad with Shiso dressing

Recipe: Francis van der Burg

Do you love sushi, but are you in the mood for something just a little different? Then this delicious and healthy sushi salad is perfect for you! Plus, you can have it on the table in no time! This sushi salad is finished with a delicious shiso syrup dressing—highly recommended for spring and summer.

Ingredients

• 200 grams of brown rice
• 3 nori sheets
• 1 avocado
• 150 grams of red cabbage in pieces (about 1/4 red cabbage)
• half a cucumber in cubes
• 1 carrot, grated
• 1 red bell bell pepper, in pieces
• glasswort (optional)
• sesame seeds, as needed
• 2 tablespoons wasabi mayonnaise (homemade with our fresh wasabi or ready-made)
• 2 tablespoons shiso syrup (or other syrup as desired)
• 2 tablespoons of olive oil
• 2 tablespoons rice vinegar (or white wine vinegar)
• soy sauce

Preparation

1. First, cook the brown rice according to the package directions. After this, scoop the rice into a large bowl and let it cool. When the rice has cooled slightly add the wasabi mayonnaise and stir well.
2. Next, mix the red cabbage, carrot, bell bell pepper and samphire (optional) with the rice.
3. Now slice the avocado and set it aside.
4. Make a delicious dressing by mixing the shiso syrup, olive oil and rice vinegar. Add it to the salad.
5. Last, cut, tear or cut the sheets of nori into pieces and add them to the salad. Nori gets sticky when it goes through the salad so really do this last.
6. Serve the sushi salad with avocado, sesame seeds and soy sauce.

Tip!

Make some extra for the next day, do add the nori sheets later!

Enjoy your meal!