Serves 4–6 as a side salad
This salad is actually the inside of an avocado roll. It’s like eating a giant bowl-sized avocado sushi roll, but better. It’s hands down one of the best and best-selling salads at the Deli. Scratch that: it’s the best Deli item there is.
As in, people line up for this in the same way they line up for their favourite doughnuts, and they’re always disappointed when we sell out.
If you want to make this more of a meal, don’t be afraid to throw in some vegan prawns or tuna, etc. For some crunchy added fun, toss in some wasabi peas.
200 g (7 oz/1 cup) long-grain rice, cooked and cooled
95 g (3¼ oz/½ cup) black rice, cooked and cooled
1 avocado, stone removed, cut into 1 cm cubes
50 g (1¾ oz/¹/³ cup) Japanese pink pickled ginger
1 Lebanese cucumber, quartered, seeds removed and flesh diced
2 handfuls of snow pea sprouts, torn (or whatever greens you like)
10 g (¼ oz) dried seaweed, soaked in water to re-hydrate then roughly chopped (see Note)
1 tablespoon white sesame seeds
1 tablespoon black sesame seeds
1 nori (seaweed) sheet
½ tablespoon sesame oil
160 g (5½ oz/²/³ cup) Mayonnaise
1½ tablespoons rice-wine vinegar
2 tablespoons juice from the pickled ginger
2 teaspoons soy sauce
1 teaspoon salt
First, make the dressing. On a gas stove, turn a flame on high and pass the nori sheet over the fire until it starts to curl and toast. If you don’t have a gas stove, put the sheet in a dry frying pan and turn it until crispy. Blitz to a powder in a blender, or grind it in a mortar and pestle.
In a bowl, mix the nori powder with all the remaining dressing ingredients until well combined.
Combine all the salad ingredients in a bowl, pour over the dressing and toss to coat. Serve cold.
Note: When we say your favourite seaweed, we mean it: use kelp, wakame, anything. Or you can use a pre-made seaweed salad. If you do, use a minimum of 100 g but, really, as much as you want. Nori powder is an awesome culinary secret weapon, especially for any dish requiring a little extra saltiness.
Recipe extract from Smith & Deli: Food from our Deli (That Happens To Be Vegan) by Shannon Martinez & Mo Wyse. Photography by Bonnie Savage, published by Hardie Grant.