Salad cake based on Japanese rolls

Description

With Palm Sunday! This holiday allowed to eat fish, so I decided to make the rolls first, but then became too lazy to twist, and I remembered that I already did the "Russian option", that is a big, layered salad.

Ingredients

Figure

100 g
Vinegar

0.25 cup
Soy sauce

5 Tbsp
Cucumber

2 piece
Sea Kale

60 g
Avocado

1 piece
Salmon

250 g
Greens

1 coup
Lemon

0.5 piece

Cooking

First, boil some rice. 100 grams of rice, even less, 70 grams, boil water, if it was a lot, drained, if it is all absorbed, is also good, in General, how will the Waren rice - does not matter, as long as it was not overcooked and the liquid was not in it. In the photo I have laid out on a plate is the first layer of salad.

Shed rice, rice vinegar (just a tautology, as the butter oil, but vinegar is better to take the rice if it is not, take the usual 6%, add a couple tablespoons of sugar and a little salt). I was little, I spilled the rice and vinegar, alas, is over, so the bottle is empty.

Now it is the turn of seaweed - here it is better not nori, and leaves of fried Kale (sea), but if you want to - use nori sheets that sushi

The leaves of sea Kale cut into small strips with scissors and put the layer on top of rice.

Shed a layer of cabbage with soy sauce (pour in a tablespoon and poured over the surface, then the next, it took me 4 tablespoons)

Now make a layer of cucumbers, three of them grated on top of a layer of seaweed.

Layer salmon - I use amuse of salmon smoked, it is succulent and fatty, but can have any other fish to Your taste

Salmon peel and cut in small cubes, spread a layer of the cucumbers.

Now, layer the avocado, cut it in a circle to the bone, turn the halves in opposite directions, the bone is easily removed, avocado, peeled

Three avocados on a grater and put salmon on top

Rubbed half - sprinkle with lemon juice, I take Uzbek, they are a little more expensive than usual, but flavorful and very juicy. Then three second half avocado and again sprinkle with lemon juice.

The final layer - the herbs according to your taste, I have green onions, dill and cilantro. Maybe not entirely traditional for Japan, but goes well with the rest of the ingredients, but it turns out presentable.

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