Food Forum
Vol. 36 No. 3   Autumn 2022

MORE ABOUT JAPANESE COOKING

FUSION RECIPE

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

231 kcal Protein 12.3 g Fat 4.4 g (per serving)

Dressing
  • 2 T grain vinegar*
  • 1 T Kikkoman Soy Sauce
  • 1 T orange marmalade
  • 6-8 boiled prawns, peeled and deveined
  • 1 can flaked tuna in water or oil (1 can = 140 g / 5 oz.)
  • 250 g / 1 ½ C cooked rice at room temperature
  • Baby leaf mix
  • Daikon sprouts or broccoli sprouts for garnish

Directions

  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.
  2. Cut the prepared prawns into 8-10 mm / 0.3-0.4 in. pieces. Remove excess water or oil from the tuna.
  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.
  4. Gently drizzle the marmalade-soy sauce dressing over the salad before serving.**

* Apple vinegar or white wine vinegar may be substituted.
** Adjust amount of dressing to taste.

Recipe by Michiko Yamamoto

1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml