Layered Salad “Philadelphia”, or Lazy Sushi
by Editorial Staff
Delicious layered salad that will become the main dish and decoration of the festive New Year’s table. Everyone who loves sushi and rolls will definitely appreciate it!
Ingredients
- Salted red fish (salmon) – 350-400 g
- Cream cheese – 150 g
- Avocado (ripe) – 1 pc.
- Fresh cucumbers (small) – 2 pcs.
- Round grain rice – 250 g
- Water – 280 ml
- Rice vinegar – 2 tbsp
- Sugar – 1 tablespoon. a spoon with a slide
- Salt – 0.5 teaspoon
- Nori (optional and available) – 2-4 pcs.
- Lemon juice – 2 teaspoon
- Vegetable oil (optional) – for lubricating the ring
* - For filing:
- Soy sauce to taste
- Wasabi to taste
- Pickled ginger – to taste
Directions
- For this salad, you can take special sushi rice, or you can use regular rice, but be sure to take round grain. Rinse the rice well several times, add water, cover, and put on fire. Let it boil, reduce heat. Boil the rice over low heat for 15 minutes without opening the lid. Turn off the fire. Put a few paper towels in a saucepan with rice or cover with a regular towel and close the lid. Leave it on for 10 minutes to absorb excess moisture in the towel.
- Prepare the sauce. To do this, combine vinegar (it is better to take rice, but if it is not there, then any will do), sugar and salt. Stir the sauce well with a fork to dissolve the sugar and salt in the vinegar.
- Cut one half of the fish into thin slices.
Cut the other half of the fish into fairly large cubes.
(Fish can be substituted with shrimp or crab sticks). -
Place the rice on a plate. The rice turns out to be slightly sticky, as it should be, then it will be convenient to form a salad.
Season the rice with cooked sauce. Mix. Let the rice cool completely. - Grind 2 nori sheets (crumble by hand or cut with scissors). If you don’t have nori, you can do without them.
-
Add one part of the rice to the nori. Mix well. You can make all the rice with nori, then you need 4 sheets of nori.
- Cut the cucumbers into cubes. You can peel and core the cucumbers if you want, but I never do that.
- Avocado (you need to take soft and ripe) cut, remove the stone, peel, cut into cubes. To keep the avocado from darkening, sprinkle with lemon juice.
- (The size of the fish, cucumber and avocado cubes can be adjusted individually, I like large ones so that you can clearly feel the taste of each ingredient.)
- Collect the salad.
Put a split ring on the dish (I have a diameter of 15 cm). The ring can be greased inside with vegetable oil so that the rice does not stick. Place the first layer of rice and nori. Tamp lightly (not too much to keep the rice fluffy enough). - Put cream cheese on rice and smooth with a spoon.
- Now lay out the fish layer in cubes. On top of the fish – some cheese.
- Next is a layer of cucumbers. (I don’t salt them. If you salt them, a lot of liquid will come out of them.)
- Then add the second piece of rice (now without nori).
Lightly tamp the salad so that it holds its shape well and does not break down. Add cream cheese again. You can adjust the amount of cheese to your liking - .Twist the slices of the red fish in the form of arbitrary “roses”.
- The next layer is avocado. Put the rest of the cheese on this layer.
- Arrange the red fish “roses” on top.
(I advise you to lay out avocados and red fish “roses” just before serving, so that the avocado does not darken and the fish does not become aired.) Serve the layered Philadelphia salad with soy sauce, wasabi and pickled ginger.
Enjoy your meal!
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