Delicious! Brown Rice Sushi Salad

It was last spring when I created this salad. It was when I was craving Sushi, specifically Chirashi Sushi.

Brown Rice Sushi Salad by alittlebitofsoy

When you hear Chirashi Sushi, you might think a bowl of assorted sashimi arranged on sushi rice, which is often served in the Japanese restaurant.

It was not what I was craving.

What I was after was my mother’s. Our Chirashi Sushi is made with sushi rice mixed with chopped root vegetables simmered in sake, sugar, mirin and soy sauce. Then, we decorate it with shredded eggs and some other toppings, such as prawns, sugar snaps, shiitake mushrooms etc… See more info here.

This style of Chirashi Sushi is very common in western Japan. What I like about this Chirashi Sushi is the balance of the flavours. Some toppings are sweet, some are savoury. All are well balanced with sushi rice. Very yummy.

It is not too difficult to make the Osaka’s Chirashi Sushi (although quite a few steps are involved), however, it is difficult to obtain the ingredients in Australia, which includes lotus root, burdock, dried shiitake mushroom and koya-tofu (especially now…, less shipping from Japan…).

Therefore, I wanted to create something similar with the available ingredients. As it was the season when summer veggies had just started coming out, I decide to turn the Chirashi Sushi into Salad.

Well…, I have to say…, it was an excellent idea.

When summer veggies added the freshness onto the sweet and savoury Chirashi Sushi, this dish became a very summery and very refreshing salad while it was still quite filling. Just perfect to give you energy during these warms days.

For the toppings, I have chosen the following:

  • Salmon Flakes (fatty and salty)
  • Japanese style Scrambled Egg ( sweet and fluffy)
  • Green Beans seasoned with soy sauce and sugar (savoury)
  • Tomato, Cucumber, Sugar Snap, Spring Onion and Green Leaves (freshness)
  • Japanese Pickled Ginger/Gari (sourness, refreshing)
  • Nori Seaweed (Sushi!)

My husband thinks that salmon, tomato and sugar snap are the necessities, while I cannot go without the sweet scrambled egg. Japanese Pickled Ginger (Gari) might be an optional, but with it, the dish goes to the next level.

It might look like there are a quite few processes involved, however, most of the steps are easy and quick. Nothing difficult.

If you are looking for something healthy, tasty and that helps to improve your appetite during this summer, try my Brown Rice Sushi Salad- our new summer favourite. Hope you like it.

Ingredients (serving for 2):

For Sushi Rice

  • 140ml of Uncooked Brown Rice or 260g of Cooked Brown Rice
  • 4 Teaspoons of White Vinegar
  • 1 Teaspoon of Sugar

For Toppings

Scrambled Egg

  • 2 Eggs
  • 1/4 Teaspoon of Soy Sauce
  • 1/2 Teaspoon of Sugar

Green Beans

  • 1/2 Teaspoon of Soy Sauce
  • 1/3 Teaspoon of Sugar

Salmon Flakes

Others Toppings

  • 100g of your favourite Green Leaves
  • 1 Tomato – chopped
  • 1 small Lebanese Cucumber – chopped
  • 80-100g of Sugar Snap – cleaned and trimmed
  • 1 Spring Onion – finely chopped
  • 1/2 Nori Sheet – teared into small pieces
  • Japanese Pickled Ginger / Gari – as much as you want

Method:

For Preparation

  • Cook brown rice according to the package instructions
  • Sprinkle salt over salmon fillets and wrap them with paper towels. Leave them for about 20 minutes.

For Sushi Rice

  • Mix white vinegar and sugar in a small bowl very well until the sugar is completely dissolved.
  • Transfer the cooked brown rice to a large bowl. Pour the sushi vinegar mixture over the brown rice. Combine together while the rice is still hot by using a rice paddle. When you combine, do not squash each grain of the rice. Mix it like you’re slicing it by using the side of the rice paddle. Put it aside to cool down.

For Toppings

Scrambled Egg

  • Beat eggs with soy sauce and sugar. Heat a small frying-pan over a medium heat with a small amount of cooking oil. Pour the egg mixture into the frying-pan and make scrambled egg. Transfer it to a small bowl. Put it side.

Green Beans

  • Boil them for about 2 minutes or until they are just cooked. Drain the water. In a small bowl, combine the green beans with soy sauce and sugar until the sugar is completely dissolved. Put it aside.

Salmon Flakes

If you would like to prepare salmon flakes earlier from salmon head and frames, please click here. If you are using salmon fillets, please see below:

  • Heat a frying-pan over a high heat with a small amount of cooking oil. Once the frying-pan gets really hot, turn the heat to medium.
  • Cook the salmon on the skin side first for about 4 minutes, and then turn it over to cook the other side for about 3 minutes or until golden brown on both sides.
  • Transfer the salmon to a plate. Flake the salmon meat using a fork or chop sticks. Remove any bones and skin. Put it aside.

Other Topping

  • Wash green leaves, chop tomato and cucumber, clean and trim sugar snap. Chop spring onion finely and tear nori sheet into small pieces. Place them into individual bowls. Put them aside.
All elements for Sushi Salad are ready – alittlebitofsoy

Assemble

  • Prepare two serving plates. On each plate, spread the green leaves first, and then sushi rice on top of the leaves.
  • Arrange all other toppings, except spring onion, nori and Japanese pickled ginger, on top of the rice.
  • Place the spring onion and pickled ginger in the centre. Sprinkle nori over the sushi salad to serve.
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