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This salad is a license to get creative. You can serve individual servings in pretty glasses, or on plates with a scoop of rice and concentric circles of salmon and vegetables. It’s also beautiful layered in a large parfait-style glass bowl. Yield: serves 12 as an appetizer
4–6 salmon fillets
1 cup oil
1/3 cup Glicks Soy Sauce
1/2 cup Haddar Brown Sugar
1/4 cup Tuscanini Lemon Juice
1 teaspoon wasabi powder
2 and 1/4 cups sushi rice
3 cups water
1/4 cup rice vinegar
1/2 cup sugar
1/4 teaspoon salt
2 cucumbers, peeled and thinly sliced
2 carrots, peeled and thinly sliced
2 avocados, thinly sliced
toasted Gefen Sesame Seeds, for garnish
chopped nori, for garnish
In a small bowl, combine oil, soy sauce, brown sugar, lemon juice, and wasabi powder.
Place salmon in a baking dish and pour half of the marinade over the top. Cover and marinate for one hour in the refrigerator. Reserve remaining marinade to use as salad dressing.
Preheat oven to 400 degrees Fahrenheit. Remove salmon from refrigerator. Uncover and bake for 15 minutes, until salmon flakes easily with a fork.
Rinse rice until water runs clear. Add to a medium saucepan. Add water and bring to a boil. Cover, lower heat, and let simmer until water is absorbed, about 20 minutes.
Let cool and stir in rice vinegar, sugar, and salt.
Arrange rice in each dish. Top with salmon, cucumbers, carrots, and avocado.
Sprinkle with sesame seeds and chopped nori.
Pour reserved dressing over the top.
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Big hit!! Finished until the last drop. Use for shalosh seudos and also made for sheva brachos and plated it beautifully!
I add “To Go”, crispy fried onions on top.