Sushi Salad

Lately we have had leftovers from our weekly takeaway sushi. Inspired by reality TV cooking shows and the sushi salmon salads I enjoyed while working in North Sydney, I created a ‘sushi salad’ that I serve with our dinner the following night.

Serves 2-4

Times

Preparation:

10 minutes

Cooking:

15 minutes

Ingredients

• 2-3 fish nigiri, for example, salmon, tuna, kingfish or a combination of
• 7-8 sashimi
• 80ml quinoa
• 1 small tomato (about 120g)
• 1 small avocado (about 150g flesh)
• 1-2 cups of English spinach and rocket leaves, loosely packed
• 1 Tbs white wine vinegar
• 1½ tsp of your favourite mustard (I use 1tsp dijonnaise and ½ tsp of a garlic and chilli mustard)
• ½ tsp mustard seeds
• ¼-½ tsp dried dill

Method

1. Place quinoa in a saucepan with at least ¼ cup of water.
2. Bring to boil and then simmer until water is absorbed (about 15 minutes).
3. While quinoa is cooking:
1. Sear sashimi and fish from nigiri in a frying pan.
2. Place English spinach and rocket in a bowl.
3. Cut seared sashimi and fish into small pieces and add to bowl.
4. Break up rice from nigiri and add to bowl.
5. Add diced tomato and avocado.
4. Add cooked and drained quinoa, and mix to combine.
5. Prepare dressing in a separate dish by combining white wine vinegar, mustard, mustard seeds and dill.
6. Add dressing to salad ingredients and mix well.