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This phenomenal salad is sure to be a crowd-pleaser. It’s perfect for any seudah, or you can serve it as a supper treat—it makes a great dinner in one.
1 cup sushi rice
1 and 3/4 cups water
3 tablespoons rice vinegar
2 tablespoons sugar
1/2 tablespoon oil, such as Gefen Canola Oil
1/2 teaspoon salt
2 salmon fillets
juice of 1/2 a lemon (or about 1 and 1/2 tablespoons Tuscanini Lemon Juice)
1/2 teaspoon salt
1/4 teaspoon pepper
1 small sweet potato, peeled and cubed
2 tablespoons oil, such as Gefen Canola Oil
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons Gefen Mayonnaise
2 teaspoons Gefen Maple Syrup
1 and 1/2 teaspoons sriracha sauce
2 Kirby cucumbers, cut into matchsticks
1 avocado, diced
1/4 cup crispy fried onions
Rinse rice in a strainer for two minutes. Place in a pot with water, stir, and bring to a boil. Lower flame and allow to simmer for 15 minutes. Stir in remaining rice ingredients.
Preheat the oven broiler. Grease a baking pan.
Place salmon in the pan. Cover with remaining salmon ingredients and broil for 10 minutes, uncovered.
Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper. In a medium mixing bowl, toss sweet potato ingredients. Spread onto baking sheet and bake for 15 minutes. Toss and bake for an additional five minutes.
In a small bowl, whisk together dressing ingredients until smooth.
To assemble the salad: In a large, shallow dish, form a bed of rice. Place remaining ingredients in strips across the top. Drizzle spicy mayo.
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I make this every Sunday, absolutely delicious 😋!!!
where are the ingredients?
They are right there, do you not see them?