Avocado Salad on Multigrain Sushi Rice
Chop up the ingredients into small pieces to go well with sushi rice. Colorful and tasty, it makes a great party dish!
Photographed by HITOSHI MATSUSHIMA
Ingredients (Serves 4)
- 4 bowls multigrain rice (freshly cooked) (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 along its length around the pit, twisting the halves to separate them, then remove the pit and skin. Cut each half into halves again along their lengths, then slice thinly and sprinkle with the lemon juice.
Dice the ham into about 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 add the [dressing] little by little, while mixing using a cutting motion with a spatula. Adjust the amount of the [dressing] according to your taste.
Add the diced cucumber to the rice and mix. Arrange on a serving plate and top with the minced onion, sliced avocado, cherry tomatoes, ham and arugula.