Sushi salad – recipes with photos. Sushi salad - recipes with photos Sushi salad with nori

Due to this age, Japanese cuisine is becoming more and more popular. Today, melodiously, there are no more people, as if they didn’t know what dry land is. These little rolls have long become the most popular addition for any party or buffet. What should we do if we haven’t been able to master the complex technology of burning rollers and using a stove to continue preparing salads until the holiday table? In such a situation, one can reveal fantasy and combine two conflicts. The result is an original “Sushi” salad filled with balls. It’s easy to prepare. In addition, the skin can be improvised, customizing the list of main ingredients to suit your taste.

Non-standard solution

The day before, the saint asked a lot of people to prepare something new for the table. Even if Mr. Obovyazkovo wants to impress the guests with his culinary mastery. For such a situation, Sushi salad is ideal. The products placed in the balls always look unimportant and seemingly clean. And to create an atmosphere right away, for preparing herbs, you can combine the same ingredients that are included in the stock of basic dry goods. You will see the original simplified version of the known product. For the robot you will need: 300 grams of rice, 2 nori leaves, 1 avocado, 200 grams of salmon, 2 cucumbers, 20 grams of wasabi, as well as a dash of sesame seeds and soy sauce.

The preparation process is extremely simple:

First of all, start putting the “Sushi” salad in balls, the products need to be prepared. Using a sharp knife, cut the base from the sheet of hole. It can be of any shape (cola or upright plant) and size.
Cook the rice. For this you need to fill it with water at a ratio of 1:1.5 and put it on the fire. After 7 minutes, after boiling, reduce the mixture to a minimum and cook for about a quarter of a year. Then the vogon needs to be boiled and the rice removed from the pan to mature for 30 minutes.
Dilute wasabi powder with boiled water in equal amounts.
Cucumber and salmon need some detail.
Now you can start layering the Sushi salad in equal balls. The products will go in the following order: nori - rice - wasabi - cucumber - salmon - rice - cucumber - avocado - salmon - sesame.

Before using the herb, you need to soak it in the refrigerator for about an hour. This is necessary so that the balls leak out and the salad does not crumble. Yogo is usually served with soy sauce.

Portioned cake

For a great company, you can prepare an original portioned “Sushi” salad. You can add the selected ingredients into balls in any order. For example, you should try the simplest option, for which you need: a bottle of rice, water, 250 grams of medium-salted trout, wasabi, 2 nori leaves, 1 ore, 250 grams of water, 150 grams of syrup, soy sauce and pickles. bir.

In this case, the technology for preparing herbs will be much different:

First cook the rice according to all the rules. The technique can be taken from the previous recipe.
Carefully cut the cucumber and trout into thin slices.
Now you can start molding the cake. You need to place 1 sheet of hole on the top of the head.
Spread ½ of the rice into a thin ball.
Cover Yogo with Sira's clothes.
Carefully place the trout on the trout and press the pieces down so that the surface is as even as possible.
Cover the fish with cucumber slices.
On another sheet of paper, distribute the excess rice.
Place the animal on the butts so that the rump is in the middle.
As a result of the design, I will cut it with a knife into portioned squares.

The preparations can be placed on one large table so that the guests can see their brothers.

Original design

You can prepare a salad cake Sushi balls with red fish in a different way. This component looks good not only in the middle, but also in the whole structure. Required set of main ingredients: 150 grams of smoked (or salted) salmon fillet, 1 carrot, 300 grams of rice, soy sauce, 25 grams of zucchini, 4 eggs, wasabi, 1 avocado, 2 tablespoons of pickled ginger. dry white wine).

Try this salad in due order:

We first need to cook the rice according to all the rules.
Add ocet, salt, zukor, and mix everything.
Beat the eggs with|iz| sauce, and then grease the masa in the pan.
Peel the avocado, vikorista and vegetable bottom. Remove the brush from it, finely chop the pulp and mix with wasabi and soy sauce.
Boil the carrots and combine them with ginger.
Divide the rice into three parts. Mix two of them with carrots and avocado.
You can shape the grass in a deep soup bowl. To do this, you need to line the center with grub.
Then place the prepared ingredients into balls: fish – egg mass – 3 types of rice.
Cover the whole thing with another piece of melting pot, press it down well and put it in the refrigerator for 60 minutes.

Before serving, carefully turn the cake over on a wide plate. As a result, the fish comes out already burnt.

Original version

People ambiguously eat the Sushi salad with red fish balls. Songs about this grass and discord. The stink is not only due to the transfer of ingredients, but also to the delivery of the herb itself. For example, even a simple and simple recipe is gaining great popularity, let’s talk about it separately. To prepare the salad, the required ingredients are: a bottle of round grain rice, 2 tablespoons each of rice otto, sesame oil and oil (flavorless), 150 grams of lightly salted red fish fillet, 2 cucumbers, 2 bottles of water, 4 leaves of soybean wow sauce.

This kind of grass is being prepared very quickly:

First of all, it is necessary to boil the rice groats. Work is required for all the rules in two steps, adjusting to the desired temperature and time regime.
Cucumber, hole and fish, please give more details. For which you can use any tools.
Combine all ingredients with sauce. The wine is served sizzling.
Place the prepared masa in portions on plates or kelikhs.

This serving option is called a buffet. In addition, this salad is sometimes also called “lazy sushi”. But, in most cases, it is an excellent analogue of a well-known and even popular product.

Sushi salad is a wonderful low-calorie snack. It doesn’t really matter to earn money at home. In a difficult-to-prepare role, the skin of the gentleman may not be damaged, and the recipe will burn the skin. This herb is worth appreciating for lovers of Japanese cuisine.

How to prepare Sushi salad

This herb is beautiful and looks unique on the Christmas table. This delicious and delicious salad is becoming increasingly popular among our holidaymakers. The ingredients are simple, but the result is miraculous. Sushi, at first glance, can be found in folding shops, but the recipe is simple. If you want your herb to have a presentable appearance and an appetizing taste, please accept the following recommendations:

It is necessary to cook rice properly. The technology for preparing this type of cereal for snacks is evolving beyond the ordinary. If the rice is boiling, you don’t need to soak it, you just need to parch it until all the water has evaporated.
If you are preparing a sushi cake where the recipe calls for adding balls, it is important to coat them well with the dressing so that they do not come out dry.
Leaf lettuce needs to sit in the refrigerator for an hour. You need the trace to leak out.

Sushi salad - recipe with photo

The recipe for Sushi salad is easy to come up with on your own. Cream of traditional Japanese rice, nori, red fish, you can safely add other ingredients. Fresh vegetables, shrimp, mushrooms, chicken fillet, greens will not be tender. Smut, so that the correct combination of products is achieved. This herb provides a balanced amount of carbohydrates, fats, and proteins. This will ensure the normal functioning of the body. The salad with the relish of sushi is called “linear roles” because it is simple when prepared.

Salad Sushi balls

Cooking hour: 67 hvilin.
Portion quantity: 5 persons.
Calorie content: 130 kcal/100 g.
Cuisine: Japanese.

Lettuce salad Sushi is a very tasty herb. It’s a wonderful thing to supplement the daily table, and to improve the household’s poor diet. The products are used for preparing sushi. As a result, the relish is to get as close as possible to them. In order to give the salad a more attractive appearance, place the cola and nori on a plate, carefully following the contour. The smells will be equal and the filling will be distributed evenly. Having tasted such a tasty salad, you can drink yourself in a Japanese restaurant without leaving home.

Ingredients:

rice – 325 g;
avocado - 1 pc.;
orgs - 2 pcs.;
salmon – 185 g;
nori sheet - 2 pcs.;
wasabi powder - 23 g;
sesame – 12 g;
soy sauce – 45 ml.

From the sheets of the hole, draw two equal circles.
Wash the rice and cook at a ratio of 1:1.5. It’s not your fault to stick together. Let the youma cool down.
Place jam rice on one bowl.
Pour wasabi powder into water and mix well. Apply a thin ball over the rice.
Offensive ball: sliced cucumber and salmon. Place rice on top. Then add the chopped avocado and add sauce.
The remaining ball will be pieces of salmon sprinkled with sesame seeds.

Recipe for Sushi salad with red fish

Cooking hour: 45 hvilin.
Serving size: 4 individuals.
Calorie content: 195 kcal/100 g.
Purpose: for lunch, for supper.
Cuisine: Japanese.
Foldability: medium.

Fans of Japanese cuisine should know how to prepare this herb at home. Please note that the Sushi salad with red fish tastes better two years after preparation. Wine is to blame for leaking in the refrigerator. It is necessary to add spices to the authorities. Best ingredients for red fish include coriander, cumin, licorice, paprika, lemon juice, rosemary, and tarragon. These spices reveal the incomplete flavor of seafood.

rice – 385 g;
lightly salted rib (salmon or trout) – 300 g;
Fresh fruits – 2 pcs.;
carrots – 50 g;
eggs – 4 pcs.;
tsybula violetova - 1 pc.;
green cibula - bunch;
krip – bunch;
wasabi – 25 g;
mayonnaise - 125 rub.

Mix mayonnaise with wasabi in a non-metal container. This sum will become a dressing for future salad.
Cook the rice until tender, then add 30 minutes to cool.
Boil the carrots and eggs and let them cool down.
The red fish is usually in small pieces, and the cucumbers are in small cubes, shaky fish and greens.
Grate the carrots that have been peeled and grate the eggs. Mix the eggs, green eggplant and add the dressing.
We put in some shari snacks. Place the rice on top, coat with dressing, then fish, crepe, purple loin, cucumber. Coat the top of the cucumber with dressing. Next, eggs with tsibule, sprinkled with carrots. The remaining ball is coated with dressing.

Salad Linevi Sushi

Portion quantity: 6 persons.
Calorie content: 137 kcal/100 g.
Purpose: for lunch, for supper.
Cuisine: Japanese.
Foldability: medium.

Since there isn’t enough time to play roles, the recipe for Lazy Sushi salad is the best alternative. The same ingredients are lost, and the cooking technology is different. Such a simple, quick recipe is told to the gentleman for the unplanned arrival of guests, suitable for the Christmas table. Dry white wine and green tea are wonderfully combined with Japanese herbs. This salad is perfect for lovers of seafood.

round rice – 250 g;
lightly salted salmon - 175 g;
Fresh fruits – 250 g;
avocado - 1 pc.;
soy sauce – 36 ml;
nori sheet - 1 pc.;
salt - 7 g.

The rice is boiled in salted water until cooked.
Remove the skin from the avocados and avocados and cut them into cubes.
The salmon is cut into small pieces.
We tear the nori leaf into small pieces, like lettuce leaves.
When the rice is steamed, add all the necessary ingredients, season with soy sauce and mix well.

Salad Sushi Philadelphia

Cooking hour: 96 hvilin.
Portion quantity: 6 persons.
Calorie content: 215 kcal/100 g.
Purpose: for lunch, for supper.
Cuisine: Japanese.
Foldability: medium.

Salad Sushi-Cake Philadelphia is a favorite among rich people. The extreme similarity between the Philadelphia rolls is explained by the identity of the ingredients. To ensure that the salad does not look like an olive, but has a more attractive appearance, place it in the prepared form or form a ring with foil. For smut – don’t overdo it with soy sauce. Because the shape is very large, the snack may crumble.

avocado - 1 pc.;
long rice – 225 g;
lightly salted salmon – 245 g;
Sir "Philadelphia" - 185 g;
orgs - 2 pcs.;
rice otset – 18 ml;
soy sauce – 55 ml;
Chervona caviar – 55 g;
salt for relish;
Dry sesame – 35 g.

Boil the rice in salted water until tender. Add|add| rice otset, mix well.
Peel the cucumbers and avocado and cut into cubes. Ribou - thin slices.
Place rice around the edges of the pan, and scatter a small amount of avocado on the bottom. Next add cheese, then a bowl of fish and rice. Then you need to sprinkle the salad with soy sauce. Then, following the same scheme, we put in the products that we have lost. The top of the salad is decorated with red caviar and sprinkled with sesame seeds.

Sushi salad with avocado

Cooking hour: 35 hvilin.
Portion quantity: 6 persons.
Calorie content: 105 kcal/100 g.
Purpose: for lunch, for supper.
Cuisine: Japanese.
Foldability: medium.

Sushi salad with avocado is a tandem of overseas vegetables with red fish, which will bring a kaleidoscope of delights to your taste buds. It is important to identify any roll without this cinnamon or simple product. Wine adds freshness and flavor to the dish. Cook the rice thoroughly, without stirring. This appetizer can be prepared at home without any culinary knowledge.

rice – 125 g;
salad – 1 head;
avocado - 2 pcs.;
crab sticks – 250 g;
orok – 1 pc.;
wasabi - 14 g;
mayonnaise – 38 g;
soy sauce – 17 ml;
rice otset – 65 ml;
tsukor – 25 g;
Mustard – 15 g;
sesame oil – 8 g.

Wash and boil the rice until cooked.
Shred the salad, cut fresh cucumber into slices, avocado and crab sticks into cubes.
Wasabi powder is combined with mayonnaise, soy sauce, rice, zucchini and sesame oil.
Mix rice and vegetables, season with sauce.

Salad Sushi with nori

Cooking time: 38 hours.
Portion quantity: 5 persons.
Calorie content: 160 kcal/100 g.
Purpose: for lunch, for supper.
Cuisine: Japanese.
Ease of preparation: easy.

Sushi-cake salad made from nori leaves is easy to prepare. Please help me with the recipe from the photo. This delicious and appetizing herb will come in abundance to relish. Not only do you wrap sushi with seaweed, they add it to a large amount of herbs. The stench is brown, and there is a lot of vitamins, iodine, and omega-3 acids. To ensure that the leaves of the nora look neatly next to the salad, cut them with scissors.

rice – 220 g;
nori leaves – 2 pcs.;
orok – 1 pc.;
lightly salted trout – 195 g;
soy sauce – 66 ml;
rice otset – 38 ml;
Roslinna oliya – 25 ml;
sesame - to relish.

Boil the rice, pour in the olive oil, mix well.
Cut the cucumbers and fish into smog.
Carefully cut the leaves of the hole with scissors into thin slices.
Mix all ingredients, lightly pouring soy sauce. Before serving, sprinkle with sesame seeds.

Sushi salad with crab sticks

Serving size: 4 individuals.
Calorie content: 185 kcal/100 g.
Purpose: for lunch, for supper.
Cuisine: Japanese.
Foldability: medium.

Find out how to prepare shvidko and savory Sushi salad with crab sticks. Just as you would go to an emergency reception, you would go to a Yuletide celebration. This herb is original and easy to prepare. If you decorate it beautifully with pomegranate seeds, it will definitely become a special feature on the Christmas table. For the salad, use large crab sticks from a tested crab stock.

crab sticks – 8 pcs.;
avocado - 1 pc.;
syringe syre – 155 g;
rice – 75 g;
apple (vine) ocet - 9 ml;
wasabi - to taste;
pickled ginger – to taste.

Rice is cooked in salted water. Add apple cider.
Avocado and crab sticks are cut into cubes.
Syurd is mixed with wasabi and pickled ginger.
Add all the ingredients, mix, and add in portions.

Salad Sushi with cheese

Cooking hour: 25 hvilin.
Serving size: 4 individuals.
Calorie content: 115 kcal/100 g.
Purpose: for lunch, for supper.
Cuisine: Japanese.
Foldability: medium.

Sushi salad with cheese - delicious lasso for every day. Unusually, but conventionally, the ingredients of the ingredients are compatible with everything. Instead of baking, you can take other mushrooms - plums, milk mushrooms, lisova. This unique salad will add an original Japanese flavor to your table. Wine is made up mostly of brown ingredients. Include seafood and seafood in your diet at least once a week.

rice – 175 g;
seaweed kombu cabbage – 1 smear;
grated hard cheese – 65 g;
Fresh frozen peeled shrimp – 350 g;
dried pecheritsi – 8 pcs.;
tsibulya – 1 pc.;
tsukor – 2 tbsp. l.;
soy sauce – 63 ml;
mirin - 2 tsp;
krip – bunch;
black pepper – 3 g;
salt for relish.

Cook the rice until done. Add sire, mix well. Transfer to a flat plate and smooth the top with a spoon.
Cut the cabbage into slices, pour into a heated frying pan and simmer until soft. Add shrimp, salt, pepper and stir. Gashimo 3 hvilini.
Mushrooms, first soaked in water, are enough to firm up the legs from the droplets. Cook the droplets in water for 3 minutes. Boil the zukor, half the soy sauce. Gashimo is close to 5 hvilin. Let's boil the world, let's take it out of the fire.
Place shrimp and tsibula on top of the rice in balls, smoothing the surface with a spoon. Add soy sauce, if there is any leftover, sprinkle mushrooms and crops on top.

Sushi salad with shrimp

Cooking hour: 55 hvilin.
Portion quantity: 6 persons.
Calorie content: 102 kcal/100 g.
Purpose: for lunch, for supper.
Cuisine: Japanese.
Foldability: foldable.

Shrimp Sushi Salad is easy to prepare at home. A clear presentation of the original herb is ensured by lubricating the leaves of the hole. It is necessary to rub the fire over the half-holes for 30 seconds from the skin side. This recipe is one of the most complex, with all the taste of the extracted herb and wasted zusil. Seafood at the warehouse, cinnamon salad, mix with a large amount of protein.

water – 1 liter;
ginger - 225 g;
rice otset – 155 ml;
tiger shrimps, peeled – 9 pcs.;
soy sauce – 25 ml;
sesame oil – 12 ml;
tsukor – 10 g;
round rice – 95 g;
lettuce salad – 650 g;
watercress salad - 75 g;
sesame – 15 g;
avocado - 2 pcs.;
noria sheet – 2 pcs.

Ginger is cut into large pieces, placed in a saucepan with water, add 4 tablespoons of rice otsu, salt. Cook 20 hvilins on low heat.
Add the dressing, for which we mix half the rice with olive oil, soy sauce, sesame oil. Beat with wine and salt.
Pour hot water over the shrimp and cook 1 piece of ginger in it. Transfer to a bowl with the dressing.
Boil the rice in ginger water for about 14 minutes. Dodajemo otset ta tsukor.
Lettuce and watercress salad are washed. Coarsely chopped.
In the bowl, mix all the ingredients, add the sauce and mix.
Serve the salad on a leaf. First of all, you need to rub them over a hot burner or a baking pan for 30 seconds on the skin side.

Sushi salad - preparation secrets.

The perfect accompaniment to the taste of seaweed, rice, fish and vegetables can only be found in rolls. Various combinations of seafood and cheeses make the flavors of Japanese cuisine original and unforgettable. The addition of spices and herbs adds piquancy to the salad. In order for the Sushi cake salad to become the pride of your table, you need to know the subtleties of its preparation.

Properly cook the rice and chop the rozsipchastim salad. Its structure can be used to create an adhesive filling for rolls. Cook the rice in a ratio of 1:2 under the lid in salted water.
Required ingredients may vary. The simplest recipe would be to eat some lightly salted fish and rice. In the distance, additional products are added to digest the grass at a special Christmas time.
To make the salad look presentable, add greenery, caviar, and sesame seeds.

Salad Sushi – Japanese cuisine in a European style. We have 8 different recipes from plain sushi to salad cake.

This salad should not be prepared in advance because the preparation process can be completed in advance. Before you have combined all the ingredients, you need to let it sit for a few years in a cold place. Then the result will be delicious, vishukan, Christmas Eve.

rice (for sushi) – 300 gr.
chicken eggs (dalnya) – 2 -3 pcs.,
carrots – 1 pc.,
Cucumber (fresh) - 1-2 pcs.,
tsibula-ripka – 0.5 pcs.,
tsibulya (green, fresh) – bunch,
crip (greens) – a bunch,
cream sire (soft) - 200 gr.
wasabi (powder diluted in water)

For the cob, we start preparing rice. For this, wash it a couple of times, then fill it with water according to the norm (for 1 hour of rice, 1.5 hours of water) and cook the cabbage on high heat (about 7 degrees), and then on minimum (15 degrees), until the water boils. . Bring the rice to readiness under the lid on the edge of the stove.

Boil the carrots in the skin until soft, then clean them and finely grate them. Boiled eggs until hard, clean and grate. Remove the edges using careful scrapers. We clean the tsybula, then we shake it a little. We wash the cabbage greens and crepe, dry it and finely chop it with a knife.

Lightly salted fish is cut into small pieces.

Mix soft cream cheese and dilute wasabi powder with water until smooth.

Then mix the eggs with green beans and cream.

Now, finally, let’s add the ingredients little by little. Place the rice in a smooth ball and lightly press it with your hands, and then coat it with sauce.

We put the fish on the rice and sizzle on the side of the greens.

Whisping with a shaky cibul.

Cover with wasabi sauce.

Place an egg ball.

The final touch is a ball of carrots, generously coated with sauce.

Place the salad in a cold place for a couple of years and serve it to the table. Delicious!

Recipe 2: Sushi salad balls with cucumber and nori seaweed

Enjoy the original appetizer of lightly salted fish in the Asian style and relish, or in a European presentation.

fish (chervona, lightly salted) - 300 gr.,
syre (lilac, soft) – 150 gr.
rice (Japanese, boiled) – 350-400 gr.,
cucumber (fresh) - 200 gr.
sheet of pressed algae (nori) - 1 pc.,
ocet (apple, rice) – 3 tbsp.
tsukor (white) - 1 tsp,
sesame to taste

First, the rice is cooked, for which it is well washed several times, then soaked in cold water, and then cooked, adjusting the proportions (1:2). The finished rice is thrown onto the drushlyak to take the grain to the vologa.

Red fish fillet is cut into thin slices (approximately 1.5 cm thick).

Clean the cucumber and peel it into thin slices with a vegetable peeler.

The sheet of the hole is trimmed with scissors into a fine grain.

The bottom and side of a square container (25x25 cm) is lined with grub spit or simply greased with olive oil.

Then we put small bowls of salted fish on the bottom.

Cover the fish with a ball of soft siru.

Then put in the cucumber slices

I again coat it with syrup.

Mix the apple cucumber with the zest and pour it into the warm rice, add a small sheet of seaweed and carefully mix the mixture.

We spread the rice mixture onto the cake using a ball, pressing it with wet hands with a spoon.

We again spread the spilt on top of the rice and put a little pressure on the animal.

Place the salad in a cold place for a year, and then before serving, turn the container over, remove the liquid and place the cake on a plate. We sniffle with sesame seeds. I hope you got a great recipe for Sushi salad. Delicious!

Recipe 3: Sushi cake salad with crab sticks and avocado

rice 200 g
water 250 ml
Chervona rib 200 g
crab sticks 200 g
Nori leaves
pickled ginger
avocado 1 pc.
ork 1 pc.
syre vershkovy or soft melting 200 g
tops 20% 100 ml
soy sauce

For embellishment

sesame
Chervona caviar

ocet rice or apple 2 tbsp.
salt 1 tsp.
tsukor 1 tsp.

Wash the round rice under cold water, and you won’t see the light.

Place rice in a saucepan and add water. Cook under a closed lid over medium heat. Bring to a boil, change the heat and cook for 10-15 minutes until the water has been completely absorbed.

Dressing for rice: add salt, zukor, add rice or apple juice. Heat until thoroughly cooked and add|add| to the rice, stir.

Cut the fish into small pieces. Add a tablespoon of olive oil.

Cut the crab sticks into thin slices.

Remove the skin from the avocado and cut into thin slices.

Place a sheet of nori on the dish with the short side burning.

Wash the rice and gently pour it with wet hands.

Coat the rice with cream cheese (beat with a mixer to melt the cream and cream).

The offensive ball is crab sticks. Sprinkle the giblets with soy sauce.

Repeat the shari: nori sheet, rice, top cheese, fish and avocado.

Place red caviar on top and sprinkle with sesame seeds. Delicious!

Recipe 4: Sushi salad with Shiitake mushrooms (with photo)

1 PC. Avocado
5 items. Shiitake mushrooms
40 gr. Rice for sushi
50 gr. Tofu<
1 PC. Ogirki
10 gr. Ginger
10 gr. Zelena Tsibulya
30 gr. Broccoli
1 PC. Nori leaf
Mirin
Soy sauce
1 tbsp. Sesame seeds

Boil the rice and let it cool. There is absolutely no need for rice, and you also need to take away the summer and fresh taste. For two servings of this salad, grind a whole grain of rice. Soak Shiitake mushrooms in warm water for 10 minutes.

While the rice is cooking and cooling, make the tofu that needs to be marinated. To do this, take a little bit of soy sauce, mirin rice and fresh grated ginger together with the juice. Mix the ingredients and place the tofu in a bowl.

Other ingredients, such as avocado and cucumber, are cut into large pieces and added to the container in which the salad is served. Add steamed rice, coarsely chopped Shiitake mushrooms and marinated tofu.

The cabbage, parsley, nori, and broccoli are cut into smaller pieces and placed in a container for sushi salad. Season the prepared salad with soy sauce, mirin or lemon juice and serve the salad to the table, sprinkled with sesame seeds.

Recipe 5, topping: salad Sushi-cake with salmon balls

A classic version of Sushi Cake.

Rice for sushi - 250 gr
Nori - 2 arches
Avocado - 300 gr (2 pcs)
Ogirok - 300 gr (2 medium)
Lightly salted salmon - 600 g (2 pieces)
Sesame - 15 g (2 tbsp)
Rice otset - 50 ml (5 tbsp)
Zukor - 2 tbsp
Sil - 1 year/l
Olive oil (or avocado) - 1 tsp

First prepare the rice for sushi, following the instructions on the package. We rinse with circular flows in cold water, changing the water, until we become clear. After which we soak the rice in water for 40 minutes.

After soaking, the rice has increased in size.

Pour water (without salt or cherries) into a saucepan with rice. The water is applied to approximately one phalanx of the finger: freeze and marvel.

We put it on high heat and cover it with a lid. As soon as the rice boils, we reduce the heat to a minimum and cook under the lid, until the water does not evaporate. I’ll give it to myself - about 10 quilins and it’s important not to overcook it, otherwise it will be porridge. There is absolutely no need to stir. The first time I unknowingly mixed rice and there was no disaster. Ale, I won’t bother like that anymore =)

After that, remove the heat and let the rice sit for about 15 minutes, without removing the lid.

Peel the avocado cucumbers and peel them and cut them into thin slices. The fish is cut into small cubes.

Add olive oil or avocado oil to the fish and mix.

I prepare the main dressing for the rice.

Rice mixture, salt and sugar are mixed and heated until the rice and salt are dissolved, but not boiled.

Remove from heat and cool.

The finished hot rice is poured over the entire surface and stirred until the mixture is completely distributed and incorporated into the rice.

With wet hands, place the ball of rice on the sheet of paper from the short side and compact it.

On rice - cucumbers, avocado and fish.

I sniffle with sesame seeds.

We repeat the belief.

Place the sushi cake in the refrigerator for 2-3 years. Cut with a sharp knife.

Recipe 6: Sushi salad with red rice and vegetables (pork photo)

1 bottle of red rice,
1 carrot,
1 ogirok,
half an avocado,
a third of sweet pepper,
30 gr. smoked salmon,
1 tbsp. otstu,
1 tsp. brown cucru,
a grain of salt,
soy sauce for relish.

Red rice will need to be cooked until done according to package instructions. The cooking time for red rice is short.

Cook the rice in salted water. You can boil until ready, and then put the rice under the lid, covered with a carpet. This way, you can save more vitamins.

While the rice is cooking, peel the carrots, thin the ends of the cucumber, and remove the skin.

Slice carrots and cucumbers using vegetable peelers. Such dark haircuts look good in a bowl of rice, and they are also easy to eat with chopsticks.

Ready-made red rice can be seasoned with zukru and sillyu. Tsukor and sіl culprit were completely disturbed by the warm father.

Season the rice with a wooden spatula and let it come to room temperature.

Cut the sweet pepper into long bars. Peel the avocado, remove the skin, remove the brush and cut into cubes.

Place cooled rice at the bottom of the bowl. Place carrots at the edge of the bowl, right on top of the rice.

In other countries, we artistically add pepper, avocado and cucumber.

Place the smoked salmon fillet in the center of the bowl, for example, like a three-piece.

Dress the sushi salad with red rice and smoked soy sauce directly on top of the vegetables, without stirring. Feel free to dress the salad to your liking.

Recipe 7: Sushi cake salad with vegetables and red fish

salted salmon- 250 gr;
round grain rice- 0.5 tbsp;
carrots - 2 pcs.;
crepe - 1 tbsp;
green cibula - 2 tbsp;
avocado - 1 piece;
chicken eggs - 3 pcs;
mayonnaise - 50 gr;
orok - 1 piece;
sesame - 1 tsp;
rice otset - 20 gr;
enjoy the relish- 0.5 tsp;
Roslinne oil- 1 tbsp

Behind, cook the rice as if on land. Rinse half a bottle of rice with cold water until the water is clear. Pour a little more water over the rice and place on high heat. When the water boils until it is equal to the rice, adjust the heat to a minimum, cover the rice with a lid and add another 10 minutes. Then turn on the fire.

Heat the rice mixture with muslin and zucchini in a microwheat oven. Pour the sumish into the rice and mix carefully with a wooden spatula. Cool.

Grate the carrots coarsely and brush with a small amount of oil. Cool.

Cut the fish into thin strips.

Boil the eggs and dice the avocado. Greens details

Once you have taken out the form, you can use it to form a ring of foil. First ball viklasti rice.

Place a sieve with mayonnaise on top of the rice.

Place thin skewers of fish on top.

Top with fish, a sieve with mayonnaise, and sprinkle with chopped greens.

Viklasti avocado.

Viklasti rubanі eggs. Apply the mayonnaise sieve again.

Garnish the top of the salad with carrots and cucumbers. Posipati for sesame seeds. When serving the salad cake, remove the ring from the foil. Delicious!

Recipe 8: Leniva sushi salad with Adigean sire (with photo)

1 bottle short grain rice
1.5 bottles of water
1.5 teaspoons salt
300 grams of Adigean siru
1 tomato
1 tbsp. spoon of melted olive oil (or other)
spices: 1/2 tsp. asafoetidi, tsp. turmeric
2 ogirki
7 sheets of burrow
olive oil

Wash the rice and transfer it to the pan. We put the saucepan on the fire and pour dill over the rice. When the water boils, add 1 teaspoon of salt and mix. Change the heat to a minimum, cover the pan with a lid and cook 15 quilins (do not stir and do not open the lid). Then the heat evaporates and the lid is not opened for another 10 minutes so that the rice is completely cooked.

Adigean sir with his hands.

Cut the tomato into small cubes.

Place the frying pan on the fire and add olive oil. Transfer the cheese and tomatoes to the frying pan. Add asafoetida, turmeric, ½ teaspoon of salt. And everything is mixed. Gashimo on the middle fire for 5-7 hvilins.

The cucumbers are cut into thin slices. It is very easy to peel with a vegetable peeler, or you can use a knife.

The form is covered with polyethylene so that our salad can be pulled out by hand.

We begin to place the balls. Place a sheet of nori on the mold. If the shape is larger than the bottom sheet, we cut the other sheet to the required size.

Place rice evenly on the sheet in a thin ball. Brush it with olive oil.

The rice is covered with a sheet of nori.

Place the cheese and tomatoes on the sheet and level it.

I put a sheet of nori on top. And on the hole we place the rice again in a thin ball. I sprinkle with olive oil.

Cover the rice with a sheet of nori.

Place butter mixture on top. Let's sniffle a little.

Cover with a sheet of nori. We put in the rice that we ran out of.

Brush with olive oil and cover with a sheet of nora.

Now you need to press on “sushi-pie”, which is why. Take a flat object of suitable shape.

Remove the salad from the mold.

I cut it carefully with a sharp knife. Axis and that's it, the lazy sushi is ready!

For lovers of Japanese cuisine, recipes in the European style! New items for the Christmas table!

Japanese cuisine in European style. We have 8 different recipes from plain sushi to salad cake.

Video recipes for such Sushi salads, you can learn about the following statistics:

Sushi salad Philadelphia:

SUSHI CAKE

I’m starting to get familiar with the food recipes for Sushi salads:

Recipe 1: Sushi salad with red fish balls (pokrokovo with photo)

rice (for sushi) – 300 gr.
chicken eggs (dalnya) – 2 -3 pcs.,
carrots – 1 pc.,
Cucumber (fresh) - 1-2 pcs.,
tsibula-ripka – 0.5 pcs.,
tsibulya (green, fresh) – bunch,
crip (greens) – a bunch,
cream sire (soft) - 200 gr.
wasabi (powder diluted in water)

Lightly salted fish is cut into small pieces.

Mix soft cream cheese and dilute wasabi powder with water until smooth.

Then mix the eggs with green beans and cream.

Now, finally, let’s add the ingredients little by little. Place the rice in a smooth ball and lightly press it with your hands, and then coat it with sauce.

We put the fish on the rice and sizzle on the side of the greens.

Whisping with a shaky cibul.

Next we lay out the cut ends.

Cover with wasabi sauce.

Place an egg ball.

The final touch is a ball of carrots, generously coated with sauce.

Place the salad in a cold place for a couple of years and serve it to the table. Delicious!

Recipe 2: Sushi salad balls with cucumber and nori seaweed

Enjoy the original appetizer of lightly salted fish in the Asian style and relish, or in a European presentation.

fish (chervona, lightly salted) - 300 gr.,
syre (lilac, soft) – 150 gr.
rice (Japanese, boiled) – 350-400 gr.,
cucumber (fresh) - 200 gr.
sheet of pressed algae (nori) - 1 pc.,
ocet (apple, rice) – 3 tbsp.
tsukor (white) - 1 tsp,
sesame to taste

Red fish fillet is cut into thin slices (approximately 1.5 cm thick).

Clean the cucumber and peel it into thin slices with a vegetable peeler.

The sheet of the hole is trimmed with scissors into a fine grain.

The bottom and side of a square container (25x25 cm) is lined with grub spit or simply greased with olive oil.

Then we put small bowls of salted fish on the bottom.

Cover the fish with a ball of soft siru.

Then put in the cucumber slices

I again coat it with syrup.

Mix the apple cucumber with the zest and pour it into the warm rice, add a small sheet of seaweed and carefully mix the mixture.

We spread the rice mixture onto the cake using a ball, pressing it with wet hands with a spoon.

We again spread the spilt on top of the rice and put a little pressure on the animal.

Recipe 3: salad Sushi-cake with salmon balls

A classic version of Sushi Cake.

Rice for sushi – 250 g
Nori - 2 arches
Avocado – 300 gr (2 pcs)
Ogirok – 300 gr (2 medium)
Lightly salted salmon - 600 g (2 pieces)
Sesame – 15 g (2 tbsp)
Rice otset – 50 ml (5 tbsp)
Zukor - 2 tbsp
Sil - 1 year/l
Olive oil (or avocado) - 1 tsp

After soaking, the rice has increased in size.

Pour water (without salt or cherries) into a saucepan with rice. The water is applied to approximately one phalanx of the finger: freeze and marvel.

After that, remove the heat and let the rice sit for about 15 minutes, without removing the lid.

Peel the avocado cucumbers and peel them and cut them into thin slices. The fish is cut into small cubes.

Add olive oil or avocado oil to the fish and mix.

I prepare the main dressing for the rice.

Rice mixture, salt and sugar are mixed and heated until the rice and salt are dissolved, but not boiled.

Remove from heat and cool.

The finished hot rice is poured over the entire surface and stirred until the mixture is completely distributed and incorporated into the rice.

With wet hands, place the ball of rice on the sheet of paper from the short side and compact it.

On rice - cucumbers, avocado and fish.

I sniffle with sesame seeds.

We repeat the belief.

Place the sushi cake in the refrigerator for 2-3 years. Cut with a sharp knife.

Recipe 4: Sushi cake salad with vegetables and red fish

salted salmon- 250 gr;
round grain rice- 0.5 tbsp;
carrots - 2 pcs.;
crepe - 1 tbsp;
green cibula - 2 tbsp;
avocado - 1 piece;
chicken eggs - 3 pcs;
mayonnaise – 50 g;
orok - 1 piece;
sesame – 1 tsp;
rice otset - 20 gr;
enjoy the relish- 0.5 tsp;
Roslinne oil- 1 tbsp

Heat the rice mixture with muslin and zucchini in a microwheat oven. Pour the sumish into the rice and mix carefully with a wooden spatula. Cool.

Grate the carrots coarsely and brush with a small amount of oil. Cool.

Cut the fish into thin strips.

Boil the eggs and dice the avocado. Greens details

Once you have taken out the form, you can use it to form a ring of foil. First ball viklasti rice.

Place a sieve with mayonnaise on top of the rice.

Place thin skewers of fish on top.

Top with fish, a sieve with mayonnaise, and sprinkle with chopped greens.

Viklasti avocado.

Viklasti rubanі eggs. Apply the mayonnaise sieve again.

Garnish the top of the salad with carrots and cucumbers. Posipati for sesame seeds. When serving the salad cake, remove the ring from the foil. Delicious!

How to prepare Sushi salad

It is necessary to cook rice properly. The technology for preparing this type of cereal for snacks is evolving beyond the ordinary. If the rice is boiling, you don’t need to soak it, you just need to parch it until all the water has evaporated.
If you are preparing a sushi cake where the recipe calls for adding balls, it is important to coat them well with the dressing so that they do not come out dry.
Leaf lettuce needs to sit in the refrigerator for an hour. You need the trace to leak out.

Sushi salad - recipe with photo

Balls

Cooking hour: 67 hvilin.
Portion quantity: 5 persons.
Calorie content: 130 kcal/100 g.
Cuisine: Japanese.

Ingredients:

rice – 325 g;
avocado - 1 pc.;
orgs - 2 pcs.;
salmon – 185 g;
nori sheet - 2 pcs.;
wasabi powder - 23 g;
sesame – 12 g;
soy sauce – 45 ml.

Method of preparation

From the sheets of the hole, draw two equal circles.
Wash the rice and cook at a ratio of 1:1.5. It’s not your fault to stick together. Let the youma cool down.
Place jam rice on one bowl.
Pour wasabi powder into water and mix well. Apply a thin ball over the rice.
Offensive ball: sliced cucumber and salmon. Place rice on top. Then add the chopped avocado and add sauce.
The remaining ball will be pieces of salmon sprinkled with sesame seeds.

With a red fish

Cooking hour: 45 hvilin.
Serving size: 4 individuals.
Calorie content: 195 kcal/100 g.
Purpose: for lunch, for supper.
Cuisine: Japanese.
Foldability: medium.

Ingredients:

rice – 385 g;
lightly salted rib (salmon or trout) – 300 g;
Fresh fruits – 2 pcs.;
carrots – 50 g;
eggs – 4 pcs.;
tsybula violetova - 1 pc.;
green cibula - bunch;
krip – bunch;
wasabi – 25 g;
mayonnaise - 125 rub.

Method of preparation

Mix mayonnaise with wasabi in a non-metal container. This sum will become a dressing for future salad.
Cook the rice until tender, then add 30 minutes to cool.
Boil the carrots and eggs and let them cool down.
The red fish is usually in small pieces, and the cucumbers are in small cubes, shaky fish and greens.
Grate the carrots that have been peeled and grate the eggs. Mix the eggs, green eggplant and add the dressing.
We put in some shari snacks. Place the rice on top, coat with dressing, then fish, crepe, purple loin, cucumber. Coat the top of the cucumber with dressing. Next, eggs with tsibule, sprinkled with carrots. The remaining ball is coated with dressing.

Linen sushi

Portion quantity: 6 persons.
Calorie content: 137 kcal/100 g.
Purpose: for lunch, for supper.
Cuisine: Japanese.
Foldability: medium.

Ingredients:

round rice – 250 g;
lightly salted salmon - 175 g;
Fresh fruits – 250 g;
avocado - 1 pc.;
soy sauce – 36 ml;
nori sheet - 1 pc.;
salt - 7 g.

Method of preparation

The rice is boiled in salted water until cooked.
Remove the skin from the avocados and avocados and cut them into cubes.
The salmon is cut into small pieces.
We tear the nori leaf into small pieces, like lettuce leaves.
When the rice is steamed, add all the necessary ingredients, season with soy sauce and mix well.

Philadelphia

Cooking hour: 96 hvilin.
Portion quantity: 6 persons.
Calorie content: 215 kcal/100 g.
Purpose: for lunch, for supper.
Cuisine: Japanese.
Foldability: medium.

Ingredients:

avocado - 1 pc.;
long rice – 225 g;
lightly salted salmon – 245 g;
Sir "Philadelphia" - 185 g;
orgs - 2 pcs.;
rice otset – 18 ml;
soy sauce – 55 ml;
Chervona caviar – 55 g;
salt for relish;
Dry sesame – 35 g.

Method of preparation

Boil the rice in salted water until tender. Add|add| rice otset, mix well.
Peel the cucumbers and avocado and cut into cubes. Ribou - thin slices.
Place rice around the edges of the pan, and scatter a small amount of avocado on the bottom. Next add cheese, then a bowl of fish and rice. Then you need to sprinkle the salad with soy sauce. Then, following the same scheme, we put in the products that we have lost. The top of the salad is decorated with red caviar and sprinkled with sesame seeds.

With avocado

Cooking hour: 35 hvilin.
Portion quantity: 6 persons.
Calorie content: 105 kcal/100 g.
Purpose: for lunch, for supper.
Cuisine: Japanese.
Foldability: medium.

Ingredients:

rice – 125 g;
salad – 1 head;
avocado - 2 pcs.;
crab sticks – 250 g;
orok – 1 pc.;
wasabi - 14 g;
mayonnaise – 38 g;
soy sauce – 17 ml;
rice otset – 65 ml;
tsukor – 25 g;
Mustard – 15 g;
sesame oil – 8 g.

Method of preparation

Wash and boil the rice until cooked.
Shred the salad, cut fresh cucumber into slices, avocado and crab sticks into cubes.
Wasabi powder is combined with mayonnaise, soy sauce, rice, zucchini and sesame oil.
Mix rice and vegetables, season with sauce.

From the hole

Cooking time: 38 hours.
Portion quantity: 5 persons.
Calorie content: 160 kcal/100 g.
Purpose: for lunch, for supper.
Cuisine: Japanese.
Ease of preparation: easy.

Ingredients:

rice – 220 g;
nori leaves – 2 pcs.;
orok – 1 pc.;
lightly salted trout – 195 g;
soy sauce – 66 ml;
rice otset – 38 ml;
Roslinna oliya – 25 ml;
sesame - to relish.

Method of preparation

Boil the rice, pour in the olive oil, mix well.
Cut the cucumbers and fish into smog.
Carefully cut the leaves of the hole with scissors into thin slices.
Mix all ingredients, lightly pouring soy sauce. Before serving, sprinkle with sesame seeds.

With crab sticks

Serving size: 4 individuals.
Calorie content: 185 kcal/100 g.
Purpose: for lunch, for supper.
Cuisine: Japanese.
Foldability: medium.

Ingredients:

crab sticks – 8 pcs.;
avocado - 1 pc.;
syringe syre – 155 g;
rice – 75 g;
apple (vine) ocet - 9 ml;
wasabi - to taste;
pickled ginger – to taste.

Method of preparation

Rice is cooked in salted water. Add apple cider.
Avocado and crab sticks are cut into cubes.
Syurd is mixed with wasabi and pickled ginger.
Add all the ingredients, mix, and add in portions.

Sir

Cooking hour: 25 hvilin.
Serving size: 4 individuals.
Calorie content: 115 kcal/100 g.
Purpose: for lunch, for supper.
Cuisine: Japanese.
Foldability: medium.

Ingredients:

rice – 175 g;
seaweed kombu cabbage – 1 smear;
grated hard cheese – 65 g;
Fresh frozen peeled shrimp – 350 g;
dried pecheritsi – 8 pcs.;
tsibulya – 1 pc.;
tsukor – 2 tbsp. l.;
soy sauce – 63 ml;
mirin - 2 tsp;
krip – bunch;
black pepper – 3 g;
salt for relish.

Method of preparation

Cook the rice until done. Add sire, mix well. Transfer to a flat plate and smooth the top with a spoon.
Cut the cabbage into slices, pour into a heated frying pan and simmer until soft. Add shrimp, salt, pepper and stir. Gashimo 3 hvilini.
Mushrooms, first soaked in water, are enough to firm up the legs from the droplets. Cook the droplets in water for 3 minutes. Boil the zukor, half the soy sauce. Gashimo is close to 5 hvilin. Let's boil the world, let's take it out of the fire.
Place shrimp and tsibula on top of the rice in balls, smoothing the surface with a spoon. Add soy sauce, if there is any leftover, sprinkle mushrooms and crops on top.

With shrimps

Cooking hour: 55 hvilin.
Portion quantity: 6 persons.
Calorie content: 102 kcal/100 g.
Purpose: for lunch, for supper.
Cuisine: Japanese.
Foldability: foldable.

Ingredients:

water – 1 liter;
ginger - 225 g;
rice otset – 155 ml;
tiger shrimps, peeled – 9 pcs.;
soy sauce – 25 ml;
sesame oil – 12 ml;
tsukor – 10 g;
round rice – 95 g;
lettuce salad – 650 g;
watercress salad - 75 g;
sesame – 15 g;
avocado - 2 pcs.;
noria sheet – 2 pcs.

Method of preparation

Ginger is cut into large pieces, placed in a saucepan with water, add 4 tablespoons of rice otsu, salt. Cook 20 hvilins on low heat.
Add the dressing, for which we mix half the rice with olive oil, soy sauce, sesame oil. Beat with wine and salt.
Pour hot water over the shrimp and cook 1 piece of ginger in it. Transfer to a bowl with the dressing.
Boil the rice in ginger water for about 14 minutes. Dodajemo otset ta tsukor.
Lettuce and watercress salad are washed. Coarsely chopped.
In the bowl, mix all the ingredients, add the sauce and mix.
Serve the salad on a leaf. First of all, you need to rub them over a hot burner or a baking pan for 30 seconds on the skin side.

Sushi salad - preparation secrets.

Properly cook the rice and chop the rozsipchastim salad. Its structure can be used to create an adhesive filling for rolls. Cook the rice in a ratio of 1:2 under the lid in salted water.
Required ingredients may vary. The simplest recipe would be to eat some lightly salted fish and rice. In the distance, additional products are added to digest the grass at a special Christmas time.
To make the salad look presentable, add greenery, caviar, and sesame seeds.