Green Sushi Salad
- Womenscorner Desk
- October 14, 2020
Ingredients:
- 225g/1 cup Japanese sushi rice
- 1 tsp salt
- 2 tsp matcha
- 2 tbsp black sesame seeds, plus extra to sprinkle
- 2 sheets sushi nori
- 1 tbsp sesame oil 1 bunch of spring onions/ scallions, thinly sliced
- 1 green chilli, deseeded and finely chopped
- 75g/1¼ cups edamame beans/green soybeans
- 25g sushi ginger, drained if in brine
- 8 radishes, very thinly sliced
- 2–2½ tbsp rice wine vinegar
- 1 tbsp caster/superfine sugar
- 1 tbsp soy sauce
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Method: Pull several large florets from the cauliflower. Slice these and reserve. chop the remaining cauliflower into chunky pieces, including the stalks. Melt 40g/3 tbsp of the butter during a large, shallow saucepan. Add the fennel and fry gently for five minutes, adding the garlic for the ultimate minute. Gradually add the chopped cauliflower, stirring for about 5 minutes. Add the stock and convey to a simmer. Cook gently for about 20 minutes until the cauliflower is tender.
Blend the soup employing a hand-held/immersion blender or kitchen appliance until smooth. Return to the saucepan. Whisk the matcha with 3 tablespoons of the cream and increase the pan with half the capers, the vinegar and a touch salt to taste. Stir over a mild heat to warm through. Melt the remaining butter during a frypan and gently fry the reserved cauliflower florets until golden and softened. Ladle the soup into bowls and arrange the florets on top. Drizzle with the remaining cream, scatter with the remaining capers and a sprinkling of matcha. Enjoy this sushi salad recipe!
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