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Sushi Rice & Hot-smoked Salmon Salad |
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| Serves 2 |
Prep 10 mins |
Cooking 20 mins |
Easy |
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My rating |
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Ingredients |
100g sushi rice
2 tbsp wine vinegar
2 tbsp golden caster sugar
1 tbsp soy sauce
1 large carrot, shredded or spiralised
8 radishes, sliced
1/4 red onion, sliced
50g edamame or beans, blanched and drained
150g hot-smoked salmon, flaked into big chunks
black or white sesame seeds for sprinkling
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Wash the sushi rice in water
then drain and repeat a couple of times to get rid of some
starch. Put in a pan with 300ml water. Bring to the boil
then cover and lower the heat. Cook for 12-15 minutes
until the water is absorbed. Tip out onto a plate and
cool.
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Heat the vinegar, sugar and
soy sauce in a small pan until the sugar melts.
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Put the carrot, radish and
onion in a bowl with half the vinegar mix. Toss together.
Sprinkle the rest over the rice and mix. Arrange the rice
on plates with the pickled veg, edamame and salmon and
finish with sesame seeds.
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DAILY
DINNERS 
