I'm a fan of sushi, but try to limit myself to going out for it or snagging some for takeout about once a month. But then there are those days where my cravings roar and I contemplate breaking my own rule. And sometimes that's fine, but if I'm being honest I am mostly looking for a chance to enjoy some of the flavors that make my mouth sing. So why not toss together a quick and easy salad and top it with some flaked smoked salmon that I nearly always have on hand in the refrigerator? Bingo! All of the flavor at a mere fraction of the cost of having someone else make it.
This salad is ideal to make when you have leftover rice in the fridge already. You can opt for whatever variety you have - my favorite is brown basmati rice. You can also make rice for this purpose 1-2 days before and store it covered tightly in the refrigerator. I really love the dressing for this salad and I'd highly recommend making it as is to get the right overall effect. Cucumber, avocado, and fried onions are pretty important to the flavor and texture of this salad. I added edamame, but you can skip it if you don't have it on hand. Instead of smoked salmon, you can use cooked warm or cold shrimp or even your favorite preserved fish - sardines, anyone? If you don't have furikake, you can sprinkle the top with toasted sesame seeds, but I love the bits of seaweed and garlic in the mix.
I think of this as a meal in a bowl. I'll often have it with tea, a chilled dry cider, or a bit of plum wine. If you wanted some of the real stuff, you could make a batch of this and get half the sushi you might normally and have a trimmed down takeout meal. Pull out some fun dishes and glassware, put on some of your favorite music, and stash away the screens for a bit. You've earned this!
Sushi Rice Salad with Smoked Salmon
- 3 tablespoons miso paste
- 2 tablespoons tahini
- 1 tablespoon toasted sesame oil
- 2 tablespoons rice wine vinegar
- 2-3 tablespoons warm water to thin as needed
- 3 cups cooked brown basmati rice, cooled
- 1 cup shelled edamame
- 1 cup chopped cucumbers
- 1 avocado, peeled and sliced
- A few handfuls baby spinach, kale, chard or other tender greens
- ¼ cup fried onions
- 8 oz. high quality smoked salmon
- 2 tablespoons furikake
To make the dressing, whisk together the miso paste, tahini, sesame oil, rice wine vinegar, and enough warm water to achieve the consistency you desire. Taste and add salt if needed; set aside.
To make the salad, combine the cooked, cooled rice, edamame, cucumber, avocado, and baby spinach or similar greens in a large bowl. Toss together gently. To serve, transfer the salad to bowls or plates, sprinkle with fried onions, and flaked smoked salmon. Drizzle the top of the salad with the dressing and sprinkle the top of it all generously with furikake.
- Yields: 2-3 servings
- Preparation Time: 20 minutes, assuming the rice was made and cooled in advance