Sushi Salad with Marmalade-Soy Sauce Dressing
A mix of soy sauce and vinegar is used as a versatile sauce in Japan. With its elegant citrus aroma, the addition of orange marmalade transforms this sauce into a unique dressing that elevates the dish into a sushi-like taste experience.
Ingredients (Serves 3 as an appetizer)
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2 T grain vinegar*1
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1 T Kikkoman Soy Sauce
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1 T orange marmalade
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6-8 boiled prawns, peeled and deveined
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1 can flaked tuna in water or oil (1 can = 140 g / 5 oz.)
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250 g / 1 ½ C cooked rice at room temperature
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Baby leaf mix
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Daikon sprouts or broccoli sprouts for garnish
- *1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml
Directions
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1
Combine vinegar, soy sauce and marmalade in a small bowl. If marmalade is lumpy, smooth with a fork; if it contains large pieces of peel, cut into small pieces. Mix well and let stand at room temperature for at least 1 hour.
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2
Cut the prepared prawns into 8-10 mm / 0.3-0.4 in. pieces. Remove excess water or oil from the tuna.
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3
Spoon out 1/2 C cooked rice onto each of three individual plates and spread flat. For each serving, evenly portion out the baby leaves atop the rice, place a dollop of tuna in the middle, then arrange the prawns over the baby leaves. Garnish with sprouts.
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4
Gently drizzle the marmalade-soy sauce dressing over the salad before serving.*2
- *1Apple vinegar or white wine vinegar may be substituted.
- *2Adjust amount of dressing to taste.
Recipe by Michiko Yamamoto
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