This salad contains many of the ingredients of traditional sushi, but tossed together in a salad for simplicity. Enjoy it as a light lunch or a side salad to an Asian inspired meal! Food writer and stylist Joanna Farrow shares this lovely Green Sushi Salad recipe from her book Meet Your Matcha.
Prep: 15 minutes, plus cooling
Cook: 20 minutes
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
1. Pull several large florets from the cauliflower. Slice these and reserve. Chop up the remaining cauliflower into chunky pieces, including the stalks.
2. Melt 40g/3 tbsp of the butter in a large, shallow saucepan. Add the fennel and fry gently for 5 minutes, adding the garlic for the final minute. Gradually add the chopped cauliflower, stirring for about 5 minutes. Add the stock and bring to a simmer. Cook gently for about 20 minutes until the cauliflower is tender.
3. Blend the soup using a hand-held/immersion blender or food processor until smooth. Return to the saucepan. Whisk the matcha with 3 tablespoons of the cream and add to the pan with half the capers, the vinegar and a little salt to taste. Stir over a gentle heat to warm through.
4. Melt the remaining butter in a frying pan 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.
5. Enjoy this sushi salad recipe!
Packed with over 50 recipes for smoothies, soups, main meals and more, Meet Your Matcha will allow you to unlock the potential of this brilliant green ingredient. Get a copy of Joanna Farrow’s book here.