Sushi Salad

Finalist’s Maki sushi by Meltem Baykaner (age 11), from the Original Sushi Competition 2003.


1 roll

  • 140g sushi rice
  • 20g cucumber
  • 20g tomato
  • 20g red onion
  • 6 boiled prawns(ready prepared for sushi)
  • 4 leaves of Chinese cabbage (preferably large)
  • Some mayonnaise


  1. Boil the Chinese cabbage, but don’t let it get too soft.
  2. Slice the onion and soak in water, then chop the tomato (boiled briefly then peeled) and cucumber finely. Mix the rice with the vegetables.
  3. On top of a sheet of cling film, place the leaves of the Chinese cabbage vertically in a horizontal line overlapping by a few inches and with the white part closest to you. Spread on 2) in a horizontal line and slightly flatten, then put on the prawns, horizontally, in a line along the middle and top with mayonnaise.
  4. Place your thumbs at the back of the cling film and lift it, whilst supporting the filing with the rest of your fingers. Then, pressing lightly, roll away from you.
  5. Remove the cling film and slice into 6 pieces.