Sushi Don Salad

Simply a raw delight.

  • 2 cups cooked sushi rice (Japanese premium short grain)
  • 60 grams salmon (sashimi-grade)
  • 60 grams tuna (sashimi-grade)
  • 60 grams red snapper (sashimi-grade)
  • 2 tablespoons ikura (salmon roe)
  • ¼ cucumber, peeled, cubed
  • Daikon sprouts for garnish
  • Wafu® Wasabi Edamame Japanese Dressing
  1. Place rice in large individual bowls (donburi) and let cool.
  2. Using a sharp knife cut the sashimi into bite-size cubes.
  3. Divide the sashimi across the bowls. Add the cucumber cubes.
  4. Garnish with ikura and daikon sprouts.
  5. Dress with WAFU® Wasabi Edamame Japanese Dressing to taste when ready to eat.

PREP TIME: 25 minutes

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