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Sushi rice salad

Name: Sushi rice salad
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Cuisine: /asian recipes
Ingredients: 1 1/2 cups (330g) Japanese style sushi rice; 1/4 cup (60ml) seasoned rice vinegar; 1 teaspoon caster sugar; 2 teaspoons nigella seeds; 200g frozen podded edamame, blanched, drained, refreshed; 4 radishes, trimmed, thinly sliced; 1 avocado, chopped; 300g sashimi-grade centre-cut salmon, thinly sliced; Coriander leaves & pickled ginger, to serve; 1 tablespoon light soy sauce; 1 tablespoon sweet chilli sauce; 2 tablespoons rice vinegar; 2 teaspoons wasabi paste; 1/4 cup (60ml) olive oil

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Keep rice handy in the kitchen for casual entertaining ideas, like this salmon sushi salad.

1 1/2 cups (330g) Japanese style sushi rice
1/4 cup (60ml) seasoned rice vinegar
1 teaspoon caster sugar
2 teaspoons nigella seeds
200g frozen podded edamame, blanched, drained, refreshed
4 radishes, trimmed, thinly sliced
1 avocado, chopped
300g sashimi-grade centre-cut salmon, thinly sliced
Coriander leaves & pickled ginger, to serve

Dressing

1 tablespoon light soy sauce
1 tablespoon sweet chilli sauce
2 tablespoons rice vinegar
2 teaspoons wasabi paste
1/4 cup (60ml) olive oil

Method

1.

Rinse rice under cold water to remove the starch. Drain, then place in a pan with 2 cups (500ml) water and bring to the boil. Reduce heat to low and cook, covered, for 10 minutes. Remove from heat and stand, without removing the lid, for 10 minutes or until liquid is absorbed and rice is cooked.
2.

Meanwhile, combine vinegar, sugar, nigella seeds and 1 teaspoon salt. Stir through the rice, then spread out on a tray to cool.
3.

For the dressing, combine soy, sweet chilli sauce, vinegar, wasabi and oil. Toss with edamame, radish and avocado. Divide rice among bowls and top with edamame mixture and slices of salmon. Garnish with coriander leaves and serve with pickled ginger.