Japanese Salad

Name: Japanese Salad (Ensalada Japonesa)
Yield: Serves 8
Cuisine: Cuban
Ingredients: ½ teaspoon fresh ginger; 8 small radishes, half finely chopped and the other half sliced into small, match-sized pieces for garnish; 4 medium lobster tails, shelled; 1 tablespoon freshly squeezed lemon juice; 1 teaspoon ground hot red pepper, or to taste; 2 tablespoons brown sugar; 2 tablespoons nori, sliced into small, match-sized pieces for garnish; 2 tablespoons red wine vinegar; ¼ cup finely diced green papaya (fruta bomba); 2 tablespoons and 1 teaspoon coarse salt; 1 pound (about 45) small or medium shrimp, peeled and deveined, with tails removed; 1 tablespoon anise liqueur; 1 teaspoon lemon zest; ¼ cup finely chopped chives; ½ cup mayonnaise, or more if needed to keep ingredients moist; 1 tablespoon wasabi; 1 teaspoon pepper; 1 teaspoon sugar; 1 teaspoon wakame, rehydrated and soaked in cold water; 1½ cups white sushi rice

Ensalada Japonesa

Preparation info

Serves
8

Difficulty
Easy

Appears in

A Taste of Cuba

By Cynthia Carris Alonso

Published 2018

About

Ingredients

1½ cups white sushi rice
2 tablespoons and 1 teaspoon coarse salt

Americas
Cuba
Fish course
Pescatarian
Caribbean
Gluten-free

Method

Combine the rice, 1 tablespoon of the salt, and 3 cups water in a saucepan over high heat. Bring to a boil, then immediately reduce the heat to low, cover, and simmer 20 minutes until the rice is soft and t