Puff Salad with Red Fish

by Editorial Staff

Anyone who loves Japanese cuisine will love this flaky salad with salted red fish, rice, and fresh cucumber. Light, with a pleasantly mild taste, the salad is just perfect for a festive table.

Cook: 40 minutes


  • Slightly salted red fish (I have pink salmon) – 200 g
  • Boiled rice – 1 glass
  • Fresh cucumber, long-fruited – 0.5 pcs.
  • Carrots – 1 pc.
  • Eggs – 2 pcs.
  • Red onion – 0.5 pcs.
  • Fresh parsley – 3 sprigs
  • Fresh dill – 3 branches
  • Mayonnaise – 50 ml
  • Wasabi – 1 teaspoon
  • Apple cider vinegar 6% – 1 teaspoon
  • Ground black pepper – to taste


  1. Mix mayonnaise with wasabi, season with allspice.
  2. Cut the cucumber into small cubes.
  3. Peel the boiled carrots and cut them into small cubes.
  4. Cut the lightly salted red fish into small cubes.
  5. Cut the sweet onion into very small cubes, sprinkle the onion with apple cider vinegar.
  6. Peel the boiled egg and knead it with a fork.
  7. Mix the egg with finely chopped herbs.
  8. Let’s collect the salad in layers, smearing each layer with cooked spicy mayonnaise. The first layer is half cooked rice and mayonnaise.
  9. The second layer is fresh cucumber and mayonnaise.
  10. The third layer is red fish and mayonnaise.
  11. The fourth layer is sweet onion and mayonnaise.
  12. The fifth layer is eggs with herbs and mayonnaise.
  13. The sixth layer is boiled carrots and mayonnaise.
  14. The seventh layer is the remaining rice and mayonnaise.
  15. Put the red fish on top of the rice.
  16. We decorate a puff salad with red fish and rice to your liking, I have fresh herbs and cranberries for this.

Enjoy your meal!

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