Sushi and avocado salad with garlic mayonnaise

Summary

Ever thought of merging the vibrant flavors of sushi with the creamy texture of avocados? AH7 presents: Sushi and Avocado Salad with Garlic Mayonnaise! This dish promises a tantalizing experience, combining elements of Japanese culinary artistry with the rich, smooth texture of avocados, all brought together with a punchy garlic mayo. Tempted? Let’s dive into this culinary adventure!

Ingredients

• 1 cup sushi rice (240 ml)
• 1.5 cups water (360 ml)
• 2 tablespoons rice vinegar (30 ml)
• 2 medium avocados, diced
• 1/2 cup thinly sliced cucumber (120 ml)
• 1/2 cup julienned carrots (120 ml)
• 1/4 cup chopped seaweed (60 ml)
• 2 tablespoons toasted sesame seeds (30 ml)
• 3 tablespoons mayonnaise (45 ml)
• 2 cloves garlic, minced
• 1 tablespoon soy sauce (15 ml)
• 1 teaspoon wasabi paste (optional)

Preparation and Cooking Time: About 35 minutes

Serves: 2 sushi-salad enthusiasts!

Nutritional Facts (Per Serving)

• Calories: 380
• Proteins: 7g
• Carbohydrates: 52g
• Fats: 18g
• Fiber: 8g
• Sodium: 410mg

The Perfect Blend: Instructions

1. Rinse the sushi rice under cold water until the water runs clear.
2. In a saucepan, combine the rinsed rice with 1.5 cups of water. Bring to a boil, then reduce heat, cover, and simmer until the rice is cooked (about 20 minutes).
3. Once the rice is cooked, let it cool for a bit. Then, mix in the rice vinegar.
4. While the rice is cooling, let’s prep the veggies! Dice those avocados, slice the cucumber, and julienne the carrots.
5. In a bowl, whisk together mayonnaise, minced garlic, soy sauce, and if you’re in for a spicy kick, add the wasabi.
6. In a large mixing bowl, combine the cooled sushi rice, diced avocados, cucumber slices, julienned carrots, and chopped seaweed.
7. Gently toss the mixture with the garlic mayo sauce.
8. Garnish with a sprinkle of toasted sesame seeds.

Tips for that Perfect Sushi Salad

1. When handling sushi rice, it can get sticky. Wet your hands with a bit of water or vinegar to prevent it from sticking.
2. If you’re keen on protein, add some cooked shrimp or grilled chicken to the mix.
3. For a tangier flavor, a splash of lemon or lime juice does wonders.
4. Always use ripe avocados. It brings out the creaminess in the salad.

Serving Suggestions

• Sushi and Avocado Salad with Garlic Mayonnaise pairs excellently with a cold glass of iced green tea.
• Try it with a side of miso soup or edamame for a wholesome meal.
• If you’re a fan of crunch, toasted nori sheets or tempura crisps are fantastic add-ons.
• And of course, always have a bottle of soy sauce on hand for those who want an extra dip!

With AH7, we’re all about pushing culinary boundaries while maintaining a health-centric approach. As you indulge in this Sushi and Avocado Salad with Garlic Mayonnaise, remember that it’s not just food, but an experience. Relish the fusion of flavors and the symphony of textures. Bon appétit!

Sushi and Avocado Salad with Garlic Mayonnaise

Ever thought of merging the vibrant flavors of sushi with the creamy texture of avocados? AH7 presents: Sushi and Avocado Salad with Garlic Mayonnaise! This dish promises a tantalizing experience, combining elements of Japanese culinary artistry with the rich, smooth texture of avocados, all brought together with a punchy garlic mayo. Tempted? Let’s dive into this culinary adventure!

5 from 2 votes

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Total Time: 35 minutes minutes

Nutritions

Nutrition Facts

Sushi and Avocado Salad with Garlic Mayonnaise

Amount per Serving

Calories

380

% Daily Value*

Fat

 

18

g

28

%

Sodium

 

410

mg

18

%

Carbohydrates

 

52

g

17

%

Fiber

 

8

g

33

%

Protein

 

7

g

14

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• 1 cup sushi rice 240 ml
• 1.5 cups water 360 ml
• 2 tablespoons rice vinegar 30 ml
• 2 medium avocados diced
• ½ cup thinly sliced cucumber 120 ml
• ½ cup julienned carrots 120 ml
• ¼ cup chopped seaweed 60 ml
• 2 tablespoons toasted sesame seeds 30 ml
• 3 tablespoons mayonnaise 45 ml
• 2 cloves garlic minced
• 1 tablespoon soy sauce 15 ml
• 1 teaspoon wasabi paste optional

Instructions

• Rinse the sushi rice under cold water until the water runs clear.
• In a saucepan, combine the rinsed rice with 1.5 cups of water. Bring to a boil, then reduce heat, cover, and simmer until the rice is cooked (about 20 minutes).
• Once the rice is cooked, let it cool for a bit. Then, mix in the rice vinegar.
• While the rice is cooling, let’s prep the veggies! Dice those avocados, slice the cucumber, and julienne the carrots.
• In a bowl, whisk together mayonnaise, minced garlic, soy sauce, and if you’re in for a spicy kick, add the wasabi.
• In a large mixing bowl, combine the cooled sushi rice, diced avocados, cucumber slices, julienned carrots, and chopped seaweed.
• Gently toss the mixture with the garlic mayo sauce.
• Garnish with a sprinkle of toasted sesame seeds.

Notes

Tips for that Perfect Sushi Salad

When handling sushi rice, it can get sticky. Wet your hands with a bit of water or vinegar to prevent it from sticking.
If you’re keen on protein, add some cooked shrimp or grilled chicken to the mix.
For a tangier flavor, a splash of lemon or lime juice does wonders.
Always use ripe avocados. It brings out the creaminess in the salad.

Serving Suggestions

Sushi and Avocado Salad with Garlic Mayonnaise pairs excellently with a cold glass of iced green tea.
Try it with a side of miso soup or edamame for a wholesome meal.
If you’re a fan of crunch, toasted nori sheets or tempura crisps are fantastic add-ons.
And of course, always have a bottle of soy sauce on hand for those who want an extra dip!