Friday, 13 January 2012

sushi rice salad

I have been meaning to put a salad together like this for a long time.  It is another way to use sushi rice and whatever vegetables you have on hand.  The idea is that you chop your ingredients all the same size and group them on top of the rice.

For this recipe I used

  • 1 chicken thigh panfried and finely sliced
  • an  assortment of julienne vegetables - cucumber, cabbage, beansprouts (with their heads removed), avocado
  • top it off with some spring onions, red chile and chopped  peanuts (you could use sesame  seeds as well)
  • asian dressing of some sort - I used some dressing left over from last nights 'Pad thai' dinner, but you could use the sticky sweet soy sauce or miso dressing or anything else you would prefer

The combinations are endless, I want to try it with prawns next time.
This would be a good lunch to take to work already prepared the night before, just add the dressing and the nuts before you eat...

No comments:

Post a Comment