California Sushi Salad with Smoked Salmon

If you like sushi but can’t be bothered making it at home, try this fabulous sushi salad using smoked salmon. The combination of the sushi rice, crisp nori sheets, avocado and smoked salmon is perfect. You can prepare the sushi rice a few hours earlier if you place it on a baking sheet and cover it with a wet towel or keep it airtight in a large Ziploc bag.

RECIPE INSTRUCTIONS
1. To prepare the salad, bring the rice and water to a boil. Reduce the heat to low, cover the rice and cook for 12 minutes. Remove the pan from the heat and let the rice stand, covered, for 10 minutes.

2. While the rice is hot, add the rice vinegar and sugar and stir well. Place the rice mixture in a serving bowl to cool until the rice is still warm, but not hot.

3. Stir in the smoked salmon, cucumber, red pepper, carrots, green onions, avocado and nori.

4. To prepare the dressing, whisk together the mayonnaise, sour cream, wasabi, soy sauce and sesame oil in a small bowl. Pour the dressing over the rice mixture and toss to coat. Top with the sesame seeds and serve.

INGREDIENTS
SALAD:
1 1/2 cups sushi rice
1 1/2 cups water
1/4 cup rice vinegar
2 tsp granulated sugar
4 oz diced smoked salmon
1 cup finely chopped cucumbers
1 cup finely chopped red bell pepper
1/2 cup finely chopped carrots
1/3 cup finely chopped green onions
1/2 cup chopped avocado
1/2 sheet nori, cut into very thin strips

DRESSING:
1/4 cup light mayonnaise
1/4 cup low-fat sour cream
1/2 tsp wasabi paste
4 tsp low-sodium soy sauce
2 tsp toasted sesame oil

GARNISH:
1 tsp toasted sesame seeds

NOTES
Nutritional Analysis per Serving

Calories 145
Protein 8.2 g
Fat 6.1 g
Saturated Fat 1.5 g
Carbohydrates 14.3 g
Cholesterol 26.9 mg
Sodium 327 mg
Fiber 1.9 g

Prep Time: 15 minutes
Cook Time: 12 minutes

Make Ahead: Prepare and dress early in the day Mix well before serving.

Serves 6

Nutrition Watch: Sushi rice is a gluten-free alternative to other grains that contain wheat

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