Salmon salad
Description
Bright and juicy "Philadelphia" salad will delight all lovers of Asian cuisine. Serve it chilled with pickled ginger and wasabi, along with soy sauce and other seasonings and sauces.
Instructions
- 1
Step 1
Prepare the listed ingredients. Buy lightly salted fish or salt it at home yourself. You can substitute avocado with fresh cucumber.
- 2
Step 2
Cook the rice in hot water for about 12–15 minutes over medium heat. Then cover the container with a lid and turn off the heat. Let the rice sit and absorb the remaining moisture for 5–7 minutes. After that, pour in rice vinegar and add sugar and salt. Mix thoroughly and let it marinate under the lid for another 10 minutes. Allow the rice to cool down.
- 3
Step 3
Using a shaping ring or a ring cut from a plastic bottle, place the rice on a plate, pressing it down slightly. Make the first layer of rice wide.
- 4
Step 4
Cut the avocado in half, remove the pit, and peel off the skin. Dice half of the fruit into small cubes. Place 2-3 tablespoons of cream cheese on the rice and spread it evenly. Arrange the diced avocado on top of the cheese.
- 5
Step 5
Cut part of the lightly salted red fish into small cubes, and slice the other part into thin slices. Place the cubed pieces on top of the avocado layer.
- 6
Step 6
Then add another layer of rice and a layer of cream cheese. Slice the second half of the avocado and roll the smoked salmon slices into little roses. Decorate the top of the salad, then place it in the refrigerator to chill for 1 hour. Serve cold.