Sushi Salad Cups
Lee Kum Kee

Sushi Salad Cups

Serves 2
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100g sushi rice
2 tsp rice vinegar
1 tsp caster sugar
¼ tsp salt
2 little gem lettuce, leaves separated
75g cooked flaked salmon
½ medium avocado, peeled and diced
Black sesame seeds


1 Cook rice as instructed on the pack, leave to stand for 15 minutes. Mix with rice vinegar, sugar and salt, spread on a plate and cool.
2 Spoon rice into 8 lettuce leaves. Arrange the rest of ingredients on top.
3 Drizzle with Lee Kum Kee Wasabi Flavoured Sesame Dressing and scatter with black sesame seeds.


1 Instead of salmon try small prawns or shrimp, add small diced tomato or cucumber if preferred to avocado.
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And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.