Salmon and Shrimp Rice Salad with Kewpie Separated French Dressing

This elegant rice salad features ribboned cucumber, tender snap peas, salmon sashimi, and boiled shrimp—all layered in a 17 cm mold and flavored with Kewpie Separated French Dressing. Decorated with mayonnaise and fresh baby greens, it makes a stunning main or party dish.

Ingredients (Serves 2, using 17 cm round mold)

• 400g cooked rice
• 1/2 cucumber (approx. 49g), peeled into ribbons
• 3 snap peas (approx. 15g), strings removed
• 1/2 pack baby leaf salad greens (approx. 25g)
• 6 slices salmon sashimi (approx. 60g)
• 6 small boiled shrimp (approx. 120g), peeled and deveined
• Kewpie Mayonnaise, for decoration
• 3 tablespoons Kewpie Separated French Dressing
  

Instructions

1. Peel the cucumber into ribbons using a peeler. Trim snap peas, microwave covered for around 1 minute, then slice in half. Peel, devein, and boil the shrimp, then let cool.
2. Mix warm rice with the dressing.
3. Line a 17 cm round mold with plastic wrap. Press half the rice into it, layer half the cucumber ribbons, and drizzle with mayonnaise. Add the remaining rice, press again, and unmold onto a serving plate. Decorate the top with more mayo.
4. Create a flower shape by layering salmon slices in the center. Arrange remaining cucumber, snap peas, shrimp around it, and garnish the perimeter with baby greens.

Prep Time: 15 minutes

Calories: —

Sodium: —

Vegetable Intake: —

Tip: If you don’t have a ring mold, use a cake pan or shape with plastic wrap by hand. Feel free to adjust garnishes and layers to your preference.