Sushi salmon salad recipe
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- Dish type
- Seafood salad
- Salmon salad
A cold rice salad with nori and salmon; this salad is a great alternative to making sushi and has all the same flavours.
1 person made this
- 225g sushi rice
- 500ml water
- 2 tablespoons oil
- 2 tablespoons rice vinegar
- 2 cucumbers, thinly sliced
- 2 sheets nori (dried seaweed), broken up
- 150g cooked salmon fillet, chopped
- 2 tablespoons sesame seeds
- 4 tablespoons soy sauce, or to taste
MethodPrep:15min ›Cook:20min ›Ready in:35min
- Place rice in a saucepan; cover with cold water and cook following instructions on the packet. Set cooked rice aside to cool.
- Combine the cooled rice with vinegar and oil.
- Add cucumber, nori and salmon; sprinkle sesame seeds on top and season to taste with soy sauce.
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Salmon Skin Salad
One of the most popular salads available on the menu of Japanese restaurants is salmon skin salad. You'll often find this on the menu of sushi restaurants in particular. Salmon skin salad is a simple salad of mixed baby greens and vegetables such as cucumbers and tomatoes, all topped with crisp or chewy grilled salmon skin. The salad is typically served with a citrus soy dressing that is both tart and savory.
While this favorite restaurant salad is a joy when ordering out, it can easily be made in the comfort of your own kitchen.
Here are a few tips to quickly preparing your own salad:
- Be sure to purchase salmon filets that have the skin intact.
- Save leftover salmon skin after enjoying a meal of cooked salmon. Alternatively, trim the skin prior to cooking the filet and set aside.
- Purchase pre-washed already mixed packages of baby greens.
- Use store-bought bottled ponzu sauce or any other bottled Japanese-style salad dressing of your choice. The sauce for the salad does not necessarily need to be citrus soy. For instance, try roasted sesame mayo dressing instead. Another great Japanese-style salad dressing is one with ginger.
While this salmon skin salad tastes great with the basics of baby greens, cucumbers, and tomatoes, try it with the addition of very thinly sliced raw yellow (or sweet Maui) onions and kaiware daikon sprouts.
Step-by-Step Guide to Prepare Salmon Chirashi Sushi Ultimate
Hello everybody, welcome to my recipe site, if you’re looking for Salmon Chirashi Sushi recipe, look no further! We provide you only the perfect Salmon Chirashi Sushi recipe here. We also have wide variety of recipes to try.
Before you jump to Salmon Chirashi Sushi recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.
You already realize that, to achieve true health, your diet needs to be balanced and wholesome and you need to get a good amount of exercise. Sadly, there isn’t often enough time or energy for us to really do the things we need to do. Working out at the gym isn’t something people want to do when they get off from work. We want a tasty, greasy burger, not an equally tasty salad (unless we’re vegetarians). You should be pleased to learn that getting healthy doesn’t always have to be super difficult. With practice you can get all of the nutritional requirements and the physical exercise that you need. Here are some hints to be as healthy as possible.
Water is the most effective beverage out there. Having a soda or a cup of coffee every once in a while isn’t a bad idea. Getting most of your hydration from them is a terrible idea. When you pick out water over other beverages you are helping your body stay very healthy and hydrated. You’re also cutting hundreds of calories away from your diet— without having to be forced to eat terrible tasting diet food. Successful weight loss efforts often depend exclusively on water intake.
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We hope you got benefit from reading it, now let’s go back to salmon chirashi sushi recipe. To cook salmon chirashi sushi you need 10 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Salmon Chirashi Sushi:
- Use 300 g of cooked rice.
- Get 150 g of salted salmon.
- Prepare 50 g of Turnip Greens (greens from about 3 turnips).
- Get 2 Tbsp of *vineger.
- Use 2 Tbsp of *sugar.
- Get 1 pinch of *salt.
- Prepare 1 of egg.
- Take 1 tsp of mirin/sweet sake.
- Provide 1/3 of seaweed.
- Take 1 pinch of white sesame.
Instructions to make Salmon Chirashi Sushi:
- Chop the turnip greens into small pieces and boil them a little to drain water. Grill the salmon well, and remove any bones and the skin. Then cut and tear to pieces by chopsticks or a fork..
- Mix the vinegar, sugar and salt..
- To make "Kinshi-Tamago": Beat the egg, mirin/sweet sake and a pinch of salt in a bowl. Pour olive oil into a pan on medium heat and add half an egg to make a very thin fried egg. Remove it to a chopping board and do the same thing with another half..
- Place the 2 slices of fried eggs on a chopping board. Cut them in half and from the edge, cut into thin strips..
- Put the cooked rice (a bit harder is better for Sushi) into a big bowl. Pour in the mixed ingredients from step 2, and mix with a wooden spatula with a cutting motion, but make sure not to knead the rice otherwise it will become too sticky..
- Next add the salmon and turnip greens while mixing lightly. Finally, sprinkle in the sesame seeds..
- Serve rice on a plate, put "kinshi-tamago" on top of the rice and add the torn seaweed to garnish..
Ingredients of Smoked Salmon Chirashi Sushi. Scattered sushi, or Chirashi-zushi, is a fanciful dish with lots of ingredients in bright colors, here including salmon as. chirashi salmon. diced salmon and avocado, edamame beans, carrot spirals, radish, goma wakame salad and sushi ginger on a bed of sushi rice with yakitori sauce, drizzled with ponzu dressing, garnished with black tobiko, chives, spring onions and micro pak choi. sushi rice. Sprinkle salmon on both sides with salt and pepper. Place sushi rice in a large oke (sushi rice bowl) or wide shallow bowl, leaving enough space on top for the sashimi. Scattered Sushi (Chirashi Sushi) is often made for special occasions such as Doll Festival and birthdays.
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Salmon Sushi Bowls
These Salmon Sushi Bowls have all the delicious flavors of your favorite salmon roll in a delicious bowl! Topped with a spicy sriracha mayo and ginger soy dressing, it’s a flavor explosion!
This is a sponsored conversation written by me on behalf of Kroger. The opinions and text are all mine.
Hey everyone! Today is an extra special Monday because:
- I’m so excited to share these Salmon Sushi Bowls with you. They are one of my favorite recipes that I have made recently. Seriously.
- NEW BLOG DESIGN!
- It’s a holiday for some of us, and that never hurts.
I’m going to be talking more about the blog design on Wednesday, since we are still working out a few kinks, but I hope you click around and let me know what you think!
BUT let’s talk about these Salmon Sushi Bowls because you need these in your life. I partnered with Kroger for this recipe to talk about their Easy for You Seafood service. Regular readers know I am a huge fan of Fred Meyer (my local Kroger owned store), and that I love working with them because they they offer high quality, fresh ingredients, have great prices, and a great mix of conventional and organic items. It really is where I do the majority of my grocery shopping, and I love being able to share my love of them with you! Even so, I had no idea that they offered this super convenient service at the seafood counter.
Here’s how it works. Let the fishmonger know you want to try Easy for You Seafood. When you select your seafood, there are a variety of spices and seasonings available to choose from. You pick the ones you want, and they all go together with the seafood in an oven proof pouch. Then when you get home you just put the whole pouch in the oven on a baking sheet, bake according to package instructions and you are done! Seriously, it could not be any easier. And did I mention cleanup is a breeze? You just throw away the pouch – Bam! Done. ALSO: I have a coupon for you so you can try it for yourself! Click HERE for the coupon, good through 4/18/17!
Another reason I love Kroger is that they are constantly working on their sustainability. I always make an effort to buy food that is produced in a sustainable way, but it can be difficult to do all the research on your own. Kroger now has a goal to have 100% wild caught, sustainably sourced seafood by 2020. You can read more about their sustainability efforts HERE.
Because I was planning on using the salmon to make sushi bowls, I just went with some simple flavorings – butter, lemon and cilantro. After popping the salmon in the oven, I made a batch of sushi rice, whisked together some ginger soy dressing and sriracha aioli, and sliced up the other toppings. And let me tell you, the sauces are boss. Like seriously, they make the dish, don’t skip them! And to give the Salmon Sushi Bowls that extra sushi flare, I put some nori (roasted seaweed) on top! Nori may seem like an exotic ingredient, but Kroger has a roasted seaweed snack pack with little sheets of nori, so I just grabbed on of those to use. Drizzle abundantly with sauce and dig in! Your favorite sushi, in bowl form.
Sushi-Grade Salmon and ingredients for the sauce: Source sushi-grade salmon that you buy frozen and keep frozen until the day you make the bowls. If you follow my recipe for Salmon Poke, you will need fresh ginger, toasted sesame oil, rice vinegar, liquid aminos, sriracha, green onion, and sesame seeds.
You can add wasabi, mayonnaise, and/or fresh garlic to the sauce if you want to go with a creamier sauce for the poke. If you prefer ahi, simply use ahi instead of salmon. You can also check out my recipe for Ahi Poke .
Crab or Imitation Crab: I use real crab for my crab salad, which comes pre-cooked in a jar. I buy it at the same seafood supply company as the sush-grade salmon and seaweed salad, but you can also find it at most grocery stores. Both crab and imitation crab can be found in the seafood section of your grocery store and they are usually right next to each other (near the smoked salmon) 🙂
In addition to crab, you will need ingredients for the sauce to make crab salad. This is similar to making tuna salad. I use avocado oil mayonnaise, wasabi paste, liquid aminos, and sriracha.
I base the amounts on how creamy I want the salad (more mayo for creamier), and how spicy. You can adjust the portions in the recipe according to your own taste.
Seaweed Salad: Thus far, I have not been able to find fresh seaweed to make my own seaweed salad, BUT my seafood supply company makes it and sells it. When I make poke bowls, I just buy the seaweed salad at the same time I buy the jar of crab and sushi-grade salmon.
Steamed Rice: To give these bowls an authentic sushi flair, you can make sushi rice , or you can do as I do and make a batch of steamed brown rice. If you&rsquore going for low-carb, use cauliflower rice!
Avocado: I love the cool creaminess avocado brings to a poke bowl. While not mandatory, I think it adds a nice freshness.
In addition to the aforementioned poke bowl ingredients, any of the following are amazing add-ins:
- Fresh mango
- Pickled Cucumber
- Pickled Ginger
- Fresh Vegetables (such as grated carrot, chopped bell pepper, jalapenos, cabbage, and/or sliced radishes)
- Fried onions
- Chopped Nori or sheets of nori
Sushi salmon salad recipe - Recipes
This type of dish, known as plea, uses a salty-sour marinade of lime juice and fish sauce to lightly cure the protein. The recipe comes from Portland's Mekong Bistro on Northeast Siskiyou Street, and pairs the delicate salmon with a crunchy assortment of raw vegetables. Chef Ron Khut stresses that plea is a fairly loose dish, so feel free to adapt it according to your taste.
Juice and grated zest of 1 1/2 limes
1 tablespoon granulated sugar
2 to 3 cloves garlic (if you have Asian pickled garlic, use a few cloves of that, but regular garlic is fine)
2 dried red chiles, soaked in hot water for a few minutes, then stemmed and seeded
12 ounces fresh sushi-grade salmon, sliced into thin strips (see note)
1/2 head iceberg lettuce, thinly sliced
1 thin-skinned cucumber (such as English, Persian or Asian), peeled and sliced on the diagonal
1/4 red onion, thinly sliced
1 stalk lemongrass, peeled to the tender inner layers and sliced into thin rounds
1 handful fresh mint, torn
1 handful fresh cilantro, torn
1 handful fresh basil, torn
1 green mango, peeled and julienned (optional)
In a blender, place the lime juice and zest, fish sauce, sugar, garlic and chiles purée until the garlic and chiles are broken down to bits and the sugar is dissolved. Taste, and adjust flavor balance to your palate. Place in a bowl, and add the sliced salmon. Refrigerate for about 30 minutes, stirring once or twice to distribute marinade, until the fish has lightened in color but is still tender.
While the fish is marinating, arrange the lettuce, cucumber, onion, lemongrass and herbs on a large serving platter. When the salmon is done marinating, place on top of the salad and pour any dressing remaining in the bowl over the vegetables. Top with the green mango and serve.
Note: Sushi-grade salmon is sold at Anzen, Mio Sushi Fish Market and Uwajimaya.
This year, I spent the first half Succot with my in-laws in Calgary. Before even arriving in Calgary, I was asked one request - sushi salad! I don&apost make this recipe too often because it does take time to chop everything up, but when I make it, it&aposs the biggest hit - it&aposs sushi without having to actually make rolls! I got this recipe from a friend quite a few years ago and I&aposve tweaked it slightly since then!
- 3 cups cooked long grain rice
- 1/4 cup plus 3 tbsp rice vinegar
- 1/4 cup sugar
- 1 1/2 tsp salt
- 1 tbsp sesame seeds
- 3 tbsp vegetable oil
- 2 tbsp finely chopped pickled ginger
- 4 scallions cut length wise into 1 inch strips (about 3/4 cup)
- 1/2 cup finely shredded carrot
- 1 large seedless cucumber, quatered lengthwise, cored and chopped
- 2 sheets nori
- 1 avocado
- 1/4 pound mock crab sliced thin
- 1 1/2 cups rice crispies
- 2 tsp wasabi powder
- 1 tbsp hot water
- 2 tbsp cold water
- 2 tbsp soy sauce
- 2 tsp ginger juice (squeezed from freshly grated ginger root)
Bring 1/4 cup vinegar to boil with sugar and salt, stirring until sugar is dissolved and remove from heat.
In a dry, small skillet toast sesame seeds over moderate heat, stirring until golden and fragrant and transfer to small bowl (keep an eye that they don't burn).
Transfer rice to a large bowl and stir in vinegar mixture. Stir in sesame seeds, remainind 3 tbsp vinegar, oil, ginger, scallions, carrots and cucumber.
In a small bowl, stir wasabi into hot water and stir in cold water, soy and ginger juice. Serve salad sprinkled with remaining nori strips and drizzled with dressing.
In a separate bowl, mix spicy sauce with mayonnaise.
Bake rice crispies at 350F for about 5 minutes.
Salad may be prepared up to this point 1 day ahead and chilled and covered.
Bring salad to room temperature before proceeding. With scissors, cut nori into thin 2-inch long strips and add to salad.
Right before serving, peel and pit avocado, cutting into cubes and add to salad.
Immediately before serving, mix in rice crispies. Serve with wasabi sauce, spicy mayo and hoisin on the side.
- 2 cups short-grain white rice, preferably Japonica
- 3-inch piece ginger, peeled
- 1 cup rice-wine vinegar
- 2 tablespoons sugar, plus 1 teaspoon
- Kosher salt
- 12 ounces salmon (about 1 inch thick), preferably wild, skin removed
- 2 carrots, peeled and julienned (1 cup)
- 2 mini cucumbers, julienned (1 cup)
- 1/2 teaspoon toasted sesame oil
- 1/4 cup mayonnaise
- 1 avocado, halved and thinly sliced
- 1 tablespoon toasted sesame seeds
- 6 sheets toasted nori
- Soy sauce, for serving
Preheat oven to 400 degrees. Rinse rice in several changes of water, jostling rice with fingertips, until water runs clear. Set in a sieve over a bowl to drain while you prepare the rest of the ingredients (at least 20 minutes).
Using a mandoline or vegetable peeler, slice ginger paper-thin along the grain (to yield 1/2 cup). Bring a small pot of water to a boil, add ginger, and blanch 5 seconds drain. Return pot to stove and add 3/4 cup vinegar, 2 tablespoons sugar, and 2 tablespoons water. Season lightly with salt. Bring to a simmer, stirring to dissolve sugar. Reserve half the vinegar mixture (this will be used to season your rice) add blanched ginger to remaining vinegar mixture and set aside. Cool completely.
Place rice and 2 1/2 cups water in a small pot. Bring to a boil, then reduce heat to lowest setting and cover. Cook until rice is tender and all the water has been absorbed, about 12 minutes (alternatively, cook rice in a rice cooker according to manufacturer?s instructions). Remove from heat. Let sit with lid on, 10 minutes more. Transfer rice to a large bowl cool 5 minutes. Fold in one-quarter of the reserved vinegar mixture with a wide spatula or plastic bench scraper, fanning the rice while you fold in vinegar mixture to cool it down quickly. Cover with a clean kitchen towel. Reserve remaining vinegar mixture for assembling.
While rice cooks, season salmon generously with salt and let stand 10 minutes. Pat dry. Meanwhile, toss cucumbers and carrots with remaining 1/4 cup vinegar, 1 teaspoon sugar, 1 teaspoon salt, and sesame oil. Set aside. Roast salmon on a parchment-lined rimmed baking sheet until just cooked through, 8 to 10 minutes. Cool, then flake into 6 portions.
To assemble, place 1 sheet of nori, shiny-side down, on a bamboo rolling mat with the long side closest to you. Dampen hands with reserved vinegar mixture and gently press 3/4 cup rice evenly across nori, leaving a 1/2-inch border on all sides. Spread 2 teaspoons mayonnaise evenly across center of rice. Layer 1/3 cup vegetable mixture, 1 portion salmon, and a few slices of avocado evenly across middle of rice. Sprinkle with sesame seeds. Starting with the edge closest to you, use the mat to fold the bottom third toward the center, pressing evenly across the roll to compress the filling. Repeat with another turn and gently press again. Remove mat. Lightly wet a sharp knife with vinegar mixture and cut into 6 equal pieces. Repeat with remaining sheets of nori. Serve with reserved pickled ginger and soy sauce.
1 Bosc or bartlett pear, thinly sliced
1 cup edamame beans, blanched
1 and 1/2 cups imitation crab
1/2 lemon, very thinly sliced (leave peel on)
sweet potato chips, for garnish
1 avocado, halved and sliced thinly
1 mango, diced, for garnish
1 baby English cucumber, diced
approximately 2 tablespoons black sesame seeds, for sprinkling
Salmon Salad Zucchini Cups
1 Can wild-caught salmon in saltwater, drained
Fine sea salt and ground pepper
Step #1: Preheat oven to 375*F
Step #2: Cut zucchini into 1/2 inch circles.
Step #3: Spoon the seeds out of each zucchini circle to form a hole in the center of the zucchini.
Step #4: Mix together the salmon and mayonnaise and season with salt and pepper.
Step #5: Place zucchini circles on baking sheet and fill each center with salmon salad. Top with shredded cheese
Step #6: Bake for 15-20 mins and remove from oven to let it cool down and garnish with fresh herbs.
Step #7: Store in refrigerator for up to 3 days
Total Fat 10 g
Total Carbohydrates 1 g
Protein 9 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Some substitutions that work with this recipe include tuna for the salmon and cucumber for the zucchini. In addition, if you are sensitive to eggs, you can try using full fat coconut milk in place of the avocado oil mayo.
If you need to avoid all dairy than you can try this cashew cheese alternative. It tastes really good and works well with this recipe.
Dr Jockers Comments
This salmon salad zucchini cups are a fun recipe that is full of nutrient dense, fat burning ingredients. It is easy to make, tastes great and is a unique side dish for a party. If you are looking for something new and healthy than try this out!
Wild caught salmon is one of the cleanest and highest sources of the long-chain omega 3 fatty acids EPA and DHA. These fatty acids reduce inflammation in the body and support healthy brain function, cardiovascular health and hormonal balance. In addition, salmon is a great source of the powerful antioxidant astaxanthin that neutralizes free radicals and oxidative stress in the body.
I am a huge fan of getting high quality, wild caught salmon into the diet and when you combine it with veggies and other nutrient dense ingredients you have a fantastic meal. Try it out and let us know you how you like it in the comments section below.