Sushi balls with kale and avocado salad
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Time to make:
$4.45 per serve
(at time of publication)
Full ingredients list:
250g packet microwavable brown rice
2 tablespoons rice wine vinegar
1/2 teaspoon wasabi paste
1/4 cup 97% fat-free mayonnaise
210g can red salmon, drained
1 nori (seaweed) sheet, finely shredded
2 tablespoons toasted sesame seeds
Kale and avocado salad
4 cups baby kale leaves
1 small avocado, diced
1 large carrot, peeled into ribbons
1 Lebanese cucumber, peeled into ribbons
1 tablespoon rice wine vinegar
1 teaspoon reduced-salt soy sauce
2 teaspoons sweet chilli sauce
1 tablespoon rice bran oil
Nutritional information (per serve)
Instructions and steps:
Step 1 Microwave rice according to packet instructions. Remove cooked pouch from microwave. Open pouch; pour 2 tablespoons rice wine vinegar over rice and leave rice to absorb vinegar.
Step 2 Combine wasabi paste and mayonnaise in a medium bowl; stir well. Stir salmon and nori shreds into bowl of vinegar rice.
Step 3 Wet hands to roll tablespoons of rice mixture into 20 small balls. Roll sushi balls lightly in toasted sesame seeds and set aside.
Step 4 Make kale and avocado salad: Put all ingredients in a large salad bowl; toss well. Make dressing: Put all ingredients in a small jar. Seal jar and shake to mix well.
Step 5 Divide kale and avocado salad among 4 plates, then top each salad with 5 reserved sushi balls; drizzle with dressing and serve.
About this recipe
First published: December 2014