SUSHI SALAD

3 Cups Sushi Rice – Best if cooked the day before, cook according to instructions.

Carrots –Grated very finely

Cucumbers –Matchstick (Sliced into thin strips)

Tinned Corn Drained

Avocado – Sliced into Strips or Squares

Spring Onions – Chopped

1 Pack of Smoked Salmon – Cut into thin strips

Red Pepper -Sliced into thin strips

Edemame Beans

Pickled Ginger- Sliced

Dressing

Mix and Shake or Stir Well

1 Cup mayonnaise

1/2 Cup Soy Sauce

2 tsp Wasabi

6 tsp Sugar

2 Tbs Water

Make three cups of sushi rice at least a few hours before making the salad (best if it is made the day before) and leave it at room temperature. Mix all of the Ingredients (except the Avocado) together in a bowl and toss with the dressing. Lay the Avocado Slices around the salad and add more Pickled Ginger if desired. Serve and Enjoy!