Multigrain Sushi Rice Salad
Multigrain rice dressed with olive oil and lemon juice, topped with a mix of colorful ingredients. A fun, healthy twist on conventional sushi rice dishes to brighten up your table!
Photographed by HITOSHI MATSUSHIMA
Calorie count is per serving.
Ingredients (Serves 4)
- 4 bowls multigrain rice (hot) (600 g)
- 1 avocado (small)
- 1 tsp lemon juice
- 80 g ham (block)
- 1 cucumber (small)
- 8 cherry tomatoes
- 3 tbsp onion (minced)
- Arugula, as needed
- 50 ml extra virgin olive oil
- 2 tbsp lemon juice
- Salt, to taste
Combine the ingredients for the [Dressing] and mix well.
Cut the avocado lengthwise all the way around the pit, and twist the two halves to separate them. Remove the pit and skin. Cut each half lengthwise into halves again, then thinly slice. Sprinkle with the lemon juice.
Dice the ham into 1 cm cubes. Dice the cucumber into 5 mm cubes. Remove the stems from the tomatoes, then slice into thin rounds.
Place the cooked multigrain rice in a bowl and gradually mix in the [Dressing] using a cutting motion with a spatula.
Adjust the amount of [Dressing] to taste.
Mix in the diced cucumber. Arrange on a serving plate and top with the minced onion, avocado slices, cherry tomatoes, ham and arugula.