Salads without mayonnaise for the holiday table: simple and tasty recipes

Warm salad with vegetables and chicken

A bright and very juicy salad will become the main decoration of the table.

You will need:
0.4 kg of chicken fillet, 150 g of bell pepper, 300 g of tomatoes, a bunch of lettuce, 50 ml of soy sauce and olive oil, 15 ml of balsamic vinegar.
Preparation:

Marinate small pieces of chicken in spices and soy sauce for 15 minutes, then fry in olive oil for 5 minutes on each side, transfer. Cut the pepper into strips and hold in the frying pan for 3 minutes in the same oil. Place lettuce leaves on a serving plate, then sliced ​​​​tomatoes, peppers, meat, sprinkle with vinegar, you can also sprinkle with sesame seeds.

With Chinese cabbage

Gourmets who watch their figure will certainly like the salad recipe published below in the article. It is low in calories, but at the same time quite filling. The highlight of the appetizer was the addition of kiwi.

Ingredients

For the dish you need to take:

• chicken fillet and Chinese cabbage - 270-300 g each;
• arugula – 80-90 g;
• kiwi – 2 pcs.;
• honey – 1.5 tsp;
• olive oil – 2 tbsp. l.;
• wine vinegar – 2 tsp;
• salt – ½ tsp;
• salt, Provençal herbs.

About 1 large pinch of spices will be enough.

Step-by-step cooking process

The cooking process includes several stages:

1. Chicken breast (washed) should be cut into pieces, salted, poured with oil, sprinkled with herbs and fried until crisp. Then pour in 30 ml of water, close the lid and let the liquid evaporate.
2. Peking cabbage must be finely chopped.

3. For dressing, add honey, vinegar, pieces of peeled kiwi, salt, and olive oil to a blender bowl. All these components are interrupted together.

All you have to do is put all the prepared products into a common bowl. Arugula is torn by hand. After adding the dressing, the ingredients are mixed and the salad can be served.

Caesar salad"

This version of the classic salad is very light and does not require rare or very expensive ingredients.

You will need:
150 g of chicken fillet, a tomato, a couple of eggs, a few lettuce leaves, 2 pieces of loaf, 30-40 ml of olive oil, 15 ml of lemon juice, mustard and sesame seeds to taste.
Preparation:

Boil hard-boiled eggs, fry strips of meat, cut the loaf into cubes and dry it in the oven, chop the tomatoes into slices. Place salad and all prepared ingredients on a plate. Combine the juice, mustard, oil, mix and pour the mixture over the salad, sprinkling it with sesame seeds at the end.

Korean salad

This crispy and zesty salad without mayonnaise is a great addition to your barbecue.

You will need:
2 cucumbers, small carrots, 1 bell pepper, 10 g sesame seeds, 40 ml soy sauce, 15 ml apple cider vinegar, a pinch of sugar, green onions, chili and garlic to taste.
Preparation:

Cut the cucumber, pepper, green onion into strips, finely chop the garlic and chili, grate the carrots, fry the sesame seeds in a dry frying pan, then combine everything on one plate. Mix soy sauce, vinegar, sugar, spices (you can also add a little vegetable oil). Pour the dressing over the vegetables, stir and place in the refrigerator for at least 15 minutes.

Delicious salad with squid and egg pancakes without mayonnaise - the recipe is to die for

This salad differs from the usual squid with mayonnaise and egg in its lightness and grace.

We will need:

• Frozen squid – 400 grams;
• Eggs CO – 2 pieces;
• Onions – 30 grams;
• Carrots – 40 grams;
• Cheese 15% – 25 grams;
• Fresh cucumber – 40 grams;
• Natural yogurt 3.5% – 75 grams;
• Dijon mustard – 10 grams;
• Salt, ground black pepper - to taste;
• Apple cider vinegar – 10 grams;
• Water – 100 ml

1. Fill defrosted squid carcasses with hot water for 10-15 seconds. This manipulation will allow you to clean them very quickly. Almost all the skin on top will curl up and remain in the water; if necessary, you can clean the squid with a knife and do not forget to remove the chitinous plate.

As you know, squid does not take long to cook. Put the water on the fire, add salt, peppercorns, bay leaf and a few sprigs of dill. As soon as the water boils, add the cleaned squid carcasses into it and cook at a low boil for exactly a minute.

2. Cut each squid carcass in half and cut into very thin strips. Transfer to a deep container where it will be convenient to mix the salad.

3. Mix the eggs with added salt well with a fork, without beating, but the mixture should become homogeneous.

4. Bake egg pancakes. Before the first baking, grease the pan with vegetable oil.

Egg pancakes cook very quickly, so the heat under the frying pan is no greater.

Quickly fry each pancake on both sides. From this amount of egg mixture you get 3 small pancakes with a diameter of 18 centimeters.

5. Place all the egg pancakes on top of each other, roll them up and cut them into thin strips.

All the ingredients of this salad will be in the form of thin straws.

6. It is very convenient to grate carrots into strips in the form of Korean carrots. A vegetable peeler works well here, cutting one side into thin strips.

7. Cut the cucumber in the same way. The only thing is that we don’t use the soft middle, where the seeds are located.

8. Cut the onions into half rings and marinate them for literally 10 minutes in water with the addition of apple cider vinegar. We drain the water using the port and place it in a container with all the other ingredients.

Be careful with the onions, don't use more of them than required in the recipe, otherwise they will overwhelm the taste of the rest of the ingredients.

9. And finally, we also grate the cheese or cut it into the longest thin strips possible.

10. Place all prepared ingredients in a convenient dish. Add salt and ground black pepper to taste. Season the salad with natural yogurt and mild mustard.

Instead of yogurt, you can use non-acidic sour cream.

This is such a light and crispy salad with a little spice. All the ingredients are cut exactly the same, it looks very advantageous and attractive.

If you like a fruity note, then you can add an apple cut into strips to this salad; it will be very tasty.

Salad without mayonnaise “Sushi”

This salad requires some care and patience in creating the layers, but the results are definitely worth it.

You will need:
150 g of fine grain rice, a pinch of sugar, 25 ml of rice sauce, 3 sheets of nori, 350 g of lightly salted salmon, 1 cucumber, 200 g of cream or cottage cheese, sesame seeds.
Preparation:

Boil the rice, add vinegar, sugar and spices to it, let cool. Cut the fish into mini squares and the cucumber into thin slices. Place a sheet of nori on a plate (cut off the excess) with the rough side up, wet your hands and lay out 1/3 of the rice, grease with 1/3 of the cheese, then there are layers of cucumbers, fish, sesame seeds in the same proportion; repeat the entire cycle twice more. Leave the salad in the refrigerator for an hour.

Classic Tbilisi salad recipe

Ingredients:

• 350 g boiled red beans;
• 350 g boiled veal;
• 1 red onion;
• 1 pod of bell pepper;
• fresh garlic to taste;
• 100 g peeled walnuts;
• 15 g mild mustard;
• 25 g granulated sugar;
• 1 chili pod;
• 100 ml cold water;
• any vegetable oil;
• 1 pinch of hops-suneli;
• 30 ml table vinegar;
• salt.

Preparation:

1. Boil beans soaked overnight in water. If you don’t have time to bother with a dry product, you can make your task easier by using a canned one.
2. The meat for cooking must be soft, tender, without veins, otherwise it can spoil the taste of the salad.
3. Chop the onion into smaller pieces and marinate in a mixture of vinegar, sugar and cold water. Knead lightly with your hands, mix and set aside while other ingredients are processed.
4. Cut the cooled beef into short strips. Also chop the bell pepper without seeds and stems.
5. Crush the garlic with a knife and chop finely. Similarly, chop the chili pod without the hot seeds.
6. Chop the walnuts with a knife, but do not turn them into small crumbs. Coarsely chop the parsley.
7. Mix all ingredients in a common bowl. Lastly, add the onion, squeezed out of excess marinade.
8. Prepare a dressing from oil, suneli hops and mustard. Salt it.

Pour the sauce over the salad and let it sit in a cool place for at least half an hour.

Salad with squid

A delicious salad without mayonnaise, which is great for those who adhere to the rules of proper nutrition.

You will need:
200 g of squid, 150 g of cucumbers, 2 boiled eggs, a red onion, a bunch of greens, half a teaspoon of mustard, 50 ml of pure thick yogurt.
Preparation:

Leave the squid in boiling water for 3 minutes, then change the water to cold, clean the fillets, cut into strips. Add cucumber slices, large pieces of eggs, half rings or onion slices. Next, add yogurt, mustard, herbs and spices. The salad is best served immediately after preparation.

Salad "Pretty Woman"

Different flavors and their notes create a surprisingly harmonious combination.

You will need:
300 g of smoked chicken, the same amount of Chinese cabbage, pear, 50 g of nuts, 60-70 ml of sunflower oil, 20 g of French mustard.
Preparation:

Chop cabbage, chicken and pear into one bowl, add crushed nuts. Combine oil, mustard, spices, add to other ingredients and mix well.

Salad with mushrooms and beans

Affordable products, ease of preparation and rich taste are the main advantages of this salad without mayonnaise for the holiday table!

You will need:
250 g of canned beans and champignons, 1 pc.
onions and carrots, 50 ml vegetable oil. Preparation:

Cut mushrooms, onions, and carrots into thin slices. First, lightly fry the vegetables, then add mushrooms to them and cook until cooked. Place all the ingredients in a salad bowl, pour in the oil remaining after sautéing, add salt and mix.

Holiday salad

From boiled winter vegetables with the addition of various ingredients, you can prepare a huge number of hearty and elegant salads for the holiday table.

What ingredients will you need?

For this unusual recipe for a tender vegetable snack, you need to prepare the following ingredients:

• 4 boiled or baked beets;
• 2 boiled carrots;
• 4 boiled potatoes;
• 4 hard-boiled chicken eggs;
• 5-7 onions;
• 150 g hard cheese;
• 1 pack of mayonnaise;
• 30 ml vegetable oil;
• 1 tsp. salt;
• 0.5 tsp. freshly ground black pepper.

Step-by-step cooking process

First you need to peel the boiled vegetables, eggs and onions.

1. Next, cut the onions into half rings and fry with salt over high heat in oil until golden brown.
2. Now you need to spread the grated boiled potatoes in an even layer, add salt and pepper, lay out 1/3 of the fried onion, and spread a thin layer of mayonnaise on top.
3. Next, you need to lay out the grated boiled carrots in an even layer, season with spices, lightly crush with a fork, and then distribute the remaining half of the fried onions, and draw a thin mesh of mayonnaise sauce on top.
4. After this, you need to repeat all the operations with boiled grated beets and the remaining fried onions.

5. Then you should evenly lay out a layer of chopped chicken eggs, add salt and pepper, and grease with mayonnaise.
6. The final stage of assembly consists of spreading the grated hard cheese over the entire surface of the salad, including the sides.
7. Next, the dish must be placed in the refrigerator for a while so that the layers have time to soak.

Serving rules, decoration

You can decorate this hearty and elegant puff salad with walnut halves, olive rings and green parsley leaves.

Parmigiano Salad

An Italian salad recipe will leave you feeling light, full and with a pleasant aftertaste.

You will need:
1 eggplant, 4 cherry tomatoes and 1 regular tomato, 200 g lettuce, 70 g mozzarella, breading, 1 tsp.
sea ​​salt, 10 ml balsamic vinegar, 20 ml olive oil, a handful of grated parmesan. Preparation:

Sprinkle thin eggplant rings with sea salt and leave for 7 minutes, squeeze, roll in breadcrumbs, fry on all sides until golden brown, leave on a napkin. Place torn lettuce leaves, cherry quarters, mozzarella cubes and cooled eggplant on a plate. Grate the tomato (without peel), add vinegar, olive oil, spices, mix. Pour the mixture over the salad and sprinkle with Parmesan.

Cooking with beans

Ingredients:

• 1 tbsp. white beans;
• 150 g of fresh ripe tomatoes and the same amount of cucumbers;
• 1 medium onion;
• 150 g of already peeled sweet bell pepper;
• 2 tbsp. l. pomegranate sauce;
• ½ lime;
• 5 dessert spoons of olive oil;
• 1 tbsp. l. oriental spice mixture;
• parsley;
• salt.

Preparation:

1. Soak the beans overnight in cool water. Then boil them in salted water until tender and cool.
2. Wash the vegetables, peel if necessary, cut into neat and approximately equal-sized cubes.
3. Squeeze the juice from half a lime. Remove the seeds from it.
4. Mix onion cubes with lime juice, add oriental spices. Mash the mixture with your hands so that the vegetable releases its juice faster. Sprinkle the mixture with salt and leave for 10 minutes.
5. Mix the onion, squeezed out of excess liquid, boiled beans, all other vegetables and chopped parsley.

Place the appetizer on a plate. Drizzle with olive oil and pomegranate juice.

Winter salad without mayonnaise

This is a very light salad with a pleasant sweet taste.

You will need:
300 g of Chinese cabbage, apple, carrot, 10 ml of lemon juice, a pinch of dried fruit, 50 ml of sour cream.
Preparation:

Pour boiling water over the dried fruits for a couple of minutes, then cut into thin strips, chop the cabbage, and grate the carrots. Combine all products, season with sour cream.

Salad with chicken and olives

An exquisite salad with a bright and rich taste for the holiday table.

You will need:
300 g of chicken fillet, 100 g of tomatoes, cucumbers, pitted olives and grated hard cheese, one and a half spoons of French mustard, sesame seeds for decoration.
Preparation:

Fry thin slices of meat and let the fat drip off. Cut the cheese, cucumber, tomato into cubes, and olives into rings, combine all the ingredients. Add mustard, stir, sprinkle with sesame seeds.

Korean pumpkin salad

A real vitamin boom that goes well with any side dish.

You will need:
0.4 kg of pumpkin, 15 g of honey, onion, 50 ml of sunflower oil, 30 ml of apple cider vinegar, garlic, chili and Korean carrot seasoning to taste.
Preparation:

Grate the pumpkin pulp, add fried onion rings, spices, honey, garlic, pepper, vinegar. Pour in the oil used for frying, stir and leave in the refrigerator for 2-3 hours.

Salmon and avocado salad

Juiciness, aroma and rich taste will make you fall in love with this salad.

You will need:
200 g lightly salted salmon, avocado, 100 g each sweet pepper and cucumber, 30 g red onion, 200 g lettuce, 50-60 ml soy sauce, 1 tbsp.
l. Dijon mustard, sesame seeds, 1 tsp. honey and 0.5 - apple cider vinegar, a pinch of sugar and salt. Preparation:

Marinate the onion feathers in vinegar, sugar and salt, and in the meantime, cut the cucumber, pepper and avocado into strips. Tear the salad with your hands, chop the fish, fry the sesame seeds. Whisk soy sauce, mustard, honey with a fork (you can add 1-2 tablespoons of sunflower oil). Mix everything in several stages, serve immediately after cooking so that the salad does not lose freshness.

With shrimp and orange

This exotic version of the salad is good for any themed holiday table. The main components in it are 2 – orange and king prawns.

It is recommended to take boiled and frozen seafood. They will be used fried.

Ingredients

For the dish you need to take:

• king prawns – 230-250 g;
• orange – 1 pc.;
• lettuce leaves - 1 bunch;
• walnuts – 30-35;
• fresh mint (for example, peppermint) - 2 sprigs;
• dark soy sauce – 1 tbsp. l.;
• olive oil – 2 tbsp. l. + 2 hours (for marinade);
• lime/lemon juice – 1 tsp. + 1 tsp. (for marinade);
• garlic – 1 clove.

Step-by-step cooking process

Cooking steps:

1. All green components must be washed.
2. Garlic and nuts need to be peeled.
3. The orange must be peeled.
4. The shrimp are placed in boiling water and cooked for 6-7 minutes. Afterwards, the seafood is freed from its shell.
5. Place the shrimp in a separate bowl and add a mixture of olive oil and lemon juice for marinade. In this form, seafood will be infused for about half an hour.
6. The orange pulp is freed from the films, after which it is cut into small pieces.
7. Nuts are crushed in a mortar.
8. Shrimp are fried in any fat along with garlic until lightly browned.

9. To make the dressing, mix the remaining oil, soy sauce, and citrus juice.

Lettuce leaves, roughly torn by hand, are laid out on a flat plate. Orange pieces, fried shrimp, and nuts are distributed on top. All that remains is to tear the mint and scatter it on top. Lastly, the dressing is poured out.

Salad without mayonnaise “Flower Glade”

How about delicate seafood? Try making this juicy and melt-in-your-mouth salad!

You will need:
200 g of canned octopus and shrimp, 1 bell pepper, 150 g of radish, a bunch of lettuce, 5 pitted olives, 10 ml of lemon juice, 15 ml of olive oil.
Preparation:

Place lettuce leaves on a plate and top with vegetables cut into rings or cubes. Add seafood, mix juice and oil, sprinkle ingredients, garnish with olive rings.

Salad with feta cheese and tuna

Contrasting colors, stunning aroma and a successful combination of ingredients will delight your guests!

You will need:
185 g of canned tuna, 100 g of cherry tomatoes, a bunch of lettuce, 50 g of feta, a tablespoon each of olive oil, lemon juice and black sesame seeds.
Preparation:

Tear the salad by hand, top with tuna pieces, cherry tomatoes cut in half, and feta cheese cubes. Mix oil, juice and seasonings, sprinkle on salad, sprinkle with sesame seeds.

Salad with champignons and peas

Although this salad does not contain meat, it is still very nutritious and satisfying.

You will need:
300 g of champignons, 250 g of canned peas, 80 g of onions, a couple of boiled eggs, sunflower oil for dressing.
Preparation:

Cut the onion and champignons into small pieces, fry, cool and add to the cubes of eggs and peas. Stir, season the salad with oil, and you can additionally decorate with herbs.

New Year's salad with bacon according to a simple recipe

For this salad, take a 750 g jar of cucumbers. The onion should be large, if small, take 1.5-2 pieces. You can use ham instead of sausage. It is important that the potatoes, bacon and sausage have time to cool before mixing them with other ingredients.

Ingredients:

• potatoes – 500 g;
• pickled cucumbers – 1 jar;
• boiled sausage – 150 g;
• bacon – 80 g;
• onion – 1 pc.;
• parsley - to taste;
• ground black pepper - to taste;
• vegetable oil - as needed.

Cut the onion into half rings, add salt and add cucumber marinade. Cover the bowl with a dish and leave for 30 minutes. Boil the potatoes in their jackets, let cool, remove the skins and cut into cubes. Mix potatoes with a spoon of vegetable oil.

Cut the bacon and sausage into slices. Fry the bacon in a pan for 5 minutes. Transfer to a separate bowl. Do not wash off the fat remaining after the bacon; fry the sausage in it for 3 minutes. After that, add it to the bacon.

Cut pickled cucumbers into slices. Pour into a bowl, add potatoes and onions squeezed from the marinade. Chop the greens into the salad. Mix a tablespoon of the marinade left after the onions with a spoon of oil. Season the salad with this mixture. Mix well. Can be served.

"Crimean" salad

A simple salad without mayonnaise for a holiday table with a unique taste that does not require complex or lengthy preparation.

You will need:
350 g of boiled green beans, 250 g of champignons, onion, a couple of cloves of garlic, 1 tsp.
vinegar (9%), a pinch of sugar. Preparation:

Fry the mushrooms, chop the onion, add vinegar, salt, sugar and mash it a little with your hands. Combine all ingredients, mix well.

Beet salad

Ingredients:

• 2 – 3 pcs. boiled beets;
• 2 garlic cloves;
• 3 dessert spoons of walnut oil;
• 1 dessert spoon of apple cider vinegar;
• 1/3 tsp. granulated sugar;
• fine salt;
• granulated garlic;
• 5 – 7 pcs. pitted prunes.

Preparation:

1. Cool the boiled root vegetables and peel them. Cut into thin, medium-length strips.
2. For the sauce, combine walnut oil, apple cider vinegar, granulated garlic, salt and sweet sand. You should definitely take natural vinegar, and not ordinary table vinegar with apple flavoring.
3. Rinse dried fruits well with warm water and cut into thick strips.
4. Mix beets and prunes. Pour over the dressing and mix the ingredients well.

Refrigerate the beet salad and serve immediately for lunch.

Salad with funchose and vegetables

A light salad made from affordable ingredients won’t keep you standing at the stove for long!

You will need:
150 g funchose (“glass” noodles), 1 pc.
sweet pepper, onion, carrot, cucumber, soy sauce to taste. Preparation:

Boil the noodles according to the recipe indicated on the package, cut the vegetables into cubes. Fry onions, carrots and peppers, mix all ingredients, season with soy sauce.

Magnolia salad

This is a beautiful layered salad with the most delicate taste. And all this without even a drop of mayonnaise!

You will need:
200 g chicken fillet, 5 eggs, 200 g crab sticks, 350 g canned corn, 10 ml apple cider vinegar, 5 g mustard.
Preparation:

Boil the chicken and hard-boiled eggs, for dressing, mix 2 eggs, 4 crab sticks, vinegar, mustard and a little corn concentrate in a blender. Next, lay out the layers in the following sequence: chicken, eggs, corn, crab sticks. Coat each ball with dressing on top. Leave in the refrigerator for an hour.

Delicious salad with chicken, Chinese cabbage without mayonnaise - a recipe for the New Year's table

An unusual salad with Chinese cabbage, an original dressing and a non-standard composition of products will win your heart. We will need: products (for 4 servings):

• Chinese cabbage – 400 grams;
• Chicken fillet – 260 grams;
• Apple – 1 piece;
• Eggs – 2 pieces;
• Onions (small) – 20 grams;
• Lemon juice – 1 teaspoon;
• Green onion - a few feathers;
• Salt - to taste

For refueling:

• Sour cream – 100 grams;
• Mustard – 0.5 teaspoon;
• Honey – 0.5 tablespoon;
• Garlic – 1 clove;
• Sunflower oil – 2 tablespoons;
• Lemon juice – 1 tablespoon;
• Salt – 3 pinches

Let's start cooking. 1. First of all, boil the chicken breast in salted water. Just 25 minutes and the tender meat is ready. To make the meat more juicy, let it cool directly in the broth. If you can’t wait, then put the fillet on a plate and wait a little until it cools. The salad recipe calls for making it from chicken fillet, although, in my opinion, you can use any part of the chicken.

2. Boil the eggs hard. Just 10 minutes after boiling and the eggs are ready. Cool them in cold water.

To speed up the preparation of the salad, it is better to boil the chicken and eggs the day before.

When all the products are ready, all that remains is cutting and assembling. Family members, including children, can help here.

3. Cut the cooled chicken and eggs into cubes, and finely chop the Chinese cabbage.

For cooking, we use only the upper soft leaves, and use the hard lower leaves for seasoning soup or stewing.

4. Finely chop the onion and sprinkle it with lemon juice. This will remove the bitterness.

5. Peel the apple and grate it on a coarse grater.

6. Place chopped Chinese cabbage, chicken, eggs, onion, and apple in a large container.

7. Prepare the dressing. To the sour cream add sunflower oil, mustard, lemon juice, honey, preferably liquid honey, chopped garlic, salt and mix everything until smooth.

You can do the refueling in stages. First mix oil, honey, mustard, lemon juice, salt, garlic. Then add this mass to the sour cream and mix well.

8. Pour the dressing into the salad, mix everything well, put it in a salad bowl, sprinkle with chopped green onions and serve.

A salad with sour cream dressing will not be stored in the refrigerator, so we prepare it immediately before serving; there is no point in preparing it in advance.

The only option is to cook it and not season it right away, but season it just before serving.

The salad is light and has a pleasant combination of ingredients.

Beef salad

Vegetables and meat are perhaps a golden combination, and without mayonnaise it will be surprisingly light.

You will need:
300 g beef fillet, 80 g each sweet pepper and cucumber, 70 g onion, oil for frying and dressing, garlic and lemon juice to taste.
Preparation:

Fry thin slices of meat until cooked, cut peppers and cucumbers into strips, sprinkle the last with lemon juice. Combine everything, throw in onion half rings and garlic, add a little oil, salt, and mix.

Salad sauce "Dzhadzhik"

A simple Turkish dish that can be served on a holiday table not only as a salad, but also as a dressing or sauce for meat.

You will need:
1 cucumber, 40 ml thick sour cream, 2/3 tbsp.
l. dried mint, a couple of garlic cloves, 15 ml olive oil. Preparation:

Chop the cucumber into as small pieces as possible with a knife, squeeze out the garlic, add mint, pour in oil. Season with sour cream, stir and cool.

Insanely delicious salad - roll without mayonnaise for New Year 2021

This holiday salad will delight you with its tenderness, rich taste and ease of preparation.

We will need:

• Rice – 1 cup (250 grams);
• Fresh cucumber – 1 piece (200 grams);
• Lightly salted trout – 100 grams;
• Sea kale “nori” – 3 sheets;
• Creamy curd cheese “Almette” - 150 grams;
• Soy sauce – 2 tablespoons;
• Sesame - to taste

Step 1 The most difficult thing in preparing this dish is to properly cook the rice, which is one of the main components. To prepare this wonderful dish, it is better to use short-grain rice, which we wash well in several waters and cook according to the following scheme.

Pour 1 glass of rice, one glass of cold water, put the pan on the stove at maximum heat and close the lid, it is better to use a transparent one, bring to a boil. From the moment it boils, reduce the heat to low and cook for 12 minutes, the lid must be closed. Then remove the rice from the stove and let it stand for 15 minutes.

Step 2 Then put the rice in a deep cup, add soy sauce and mix everything well and let it cool.

Step 3 Cut the cucumber into strips, and the salmon into cubes and start assembling the salad.

Step 4 For ease of preparation, take a split ring (you can use a baking dish). We put it on a flat plate and put nori sheets on the very bottom, and a second layer of rice on them. Level it well with a spoon.

Step 5 Place the curd cheese on the rice and smooth it out with a spoon.

Step 6 Place chopped cucumbers on the cheese.

Step 7 Place the seaweed leaves and the remaining rice on the cucumbers again. It is very important to divide the cooked rice equally into two parts, it will be tastier.

Step 8 Grease the second layer of rice with curd cheese.

Step 9 Place the salmon on the cheese and sprinkle with sesame seeds, which can be pre-fried in a frying pan.

Step 10 Remove the ring and serve our wonderful salad - roll on the festive table. For convenience, it is better to first cut it into portions. The taste is not inferior to even the most skillful rolls, and it is surprisingly simple to prepare.