Recipe: Sushi Salad from PAIRED:Champagne and Sparkling Wines

An extract from PAIRED: Champagne and Sparkling Wines

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Sushi Salad with Smoked Salmon from <i>PAIRED: Champagne and Sparkling Wines</i>

Sushi Salad with Smoked Salmon from PAIRED: Champagne and Sparkling Wines

<i>PAIRED: Champagne & Sparkling Wines</i> by Fran Flynn and David Stevens-Castro


PAIRED is all about matching food with Champagne and sparkling wine to get the very best taste experience. It may come as a surprise but working out great pairings isn't all the difficult once you have your taste buds awakened and your sense of adventure engaged. And a copy of PAIRED to get the party started!

Between the covers of this beautifully presented book, is sound advice on food matching along with background on the particular wine styles and a delectable mix of recipes, including this one for Sushi Salad just made for sipping on sparkling rosé

Fran and David write:

This recipe is top of my favourites list. I have always been a big fan of Japanese food, and creating a salad that utilises a lot of the elements that you can often find at a sushi bar was fun. It is an ideal starter, but it also has enough substance to stand alone, or be served as an exciting side. Part of the pleasure of putting this dish together is a trip to the Asian supermarket to source some of the elements. I was delighted to also discover that edamame beans can often be found in the frozen section of many supermarkets.

Sushi Salad with Smoked Salmon

Suggested match: Sparkling rosé, ideally pinot noir dominant


  • 1 small Chinese cabbage, shredded
  • 1 gem (baby cos/romaine) lettuce, shredded
  • 1 avocado, sliced in thin pieces
  • 200g (7oz) smoked salmon, cut into pieces
  • 1 packet onion sprouts
  • 200g (7oz) edamame beans, boiled and shelled
  • 1 packet crispy noodles
  • 3 tablespoons tobiko (flying fish roe) caviar
  • 1 small packet roasted (or toasted) nori (seaweed), cut into thin ribbons
  • sprigs of dill, to serve


  • 160ml (5.5fl oz) peanut oil
  • 2 tablespoons soy sauce
  • 3 tablespoons lemon juice


In the bowl(s) you intend to serve the salad start by creating a bed of Chinese cabbage and gem lettuce.

Gradually build up the rest of the salad in layers in the following order: avocado, salmon, onion sprouts, edamame, crispy noodles, tobiko caviar and, finally, the nori ribbons.

Finish by adding some extra onion sprouts, salmon, crispy noodles and edamame on top. Refrigerate until ready to serve.

Mix all the elements of the dressing together and shake well. Pour over salad when ready to serve. Finally, top with some sprigs of dill.

For an alternative serving idea, you can wrap the salad in rice paper to make fresh rice paper rolls. It also presents really well individually served in large glass tumblers.

The combination of textures is outstanding. The crispy noodles and crunchy caviar, cabbage and lettuce contrast beautifully with the tenderness of the salmon and creaminess of the avocado and edamame. The refreshing aromatic characteristics of sparkling rosé work in synergy with the varying textures and intensities of flavour, resulting in a pleasant sensation in every mouthful.



This extract is from PAIRED: Champagne and Sparkling Wines by Fran Flynn and David Stevens-Castro and is reproduced with the authors' kind permission.

Read more on PAIRED here »

PAIRED: Champagne & Sparkling Wines has also won a number of awards »

PAIRED: Champagne & Sparkling Wines is self published (2016; Qld, HB, pp, RRP A$37.99. It can be be ordered direct from the publishers at It is also available from good book stores nationwide and internationally on

See links below for further recipes and extracts from PAIRED.

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June 12th, 2017
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