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Sushi rice salad
Sushi rice salad
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Create a vibrant salmon sushi salad with a pantry staple - rice - perfect for easy entertaining.
Ingredients:
  • 330g rice
  • 60ml rice vinegar
  • 5.00 gm caster sugar
  • 2 tsp nigella seeds (see note)
  • 200g frozen podded edamame, blanched, drained, refreshed (see note)
  • 4 radishes, trimmed, thinly sliced
  • 1 avocado, chopped
  • 300g sashimi-grade centre-cut salmon, thinly sliced (see note)
  • Coriander leaves, to serve
  • 22.00 gm sweet chilli sauce
  • 40.00 ml rice vinegar
  • 2 tsp wasabi paste
  • 60ml olive oil
Instructions:
  • Begin by rinsing the rice under cold water to eliminate excess starch. Once drained, transfer it to a pan with 2 cups (500ml) of water and bring it to a boil. Lower the heat and let it simmer covered for 10 minutes. Remove from heat and allow it to rest, keeping the lid on, for 10 minutes until the liquid is absorbed and the rice is perfectly cooked.
  • Combine vinegar, sugar, nigella seeds, and 1 teaspoon salt to create a flavorful mixture. Mix it with the rice until well coated, then spread the rice out on a tray to cool.
  • Prepare the dressing by mixing soy sauce, sweet chili sauce, vinegar, wasabi, and oil. Coat edamame, radish, and avocado with the dressing. Serve over rice in bowls with sliced salmon. Sprinkle with coriander leaves and accompany with pickled ginger.

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