Name: Japanese-style rice salad
Prep time: 10 min
Total time: 10 min
Yield: 2
Cuisine: Japanese
Ingredients: 250g pouch of ready-to-eat basmati and wild rice; 10g nori or salted seaweed snacks; ½ cucumber diced; 2 spring onions finely sliced; 1 avocado finely diced; 50g radishes chopped into quarters; 180g hot-smoked teriyaki salmon or hot-smoked salmon; 2 tbsp rice wine vinegar; 2 tsp sesame oil; 2 tbsp mirin; 1 lime zested and juiced; pickled ginger; black or white sesame seeds; 1 red chilli finely sliced

Two bowls of rice salad with chopsticks on the side

250g pouch of ready-to-eat basmati and wild rice
10g nori or salted seaweed snacks
½ cucumber
diced
2 spring onions
finely sliced
1 avocado
finely diced
50g radishes
chopped into quarters
180g hot-smoked teriyaki salmon or hot-smoked salmon

DRESSING

2 tbsp rice wine vinegar
2 tsp sesame oil
2 tbsp mirin
1 lime
zested and juiced

TO SERVE

pickled ginger
black or white sesame seeds
1 red chilli
finely sliced

Method

step 1
Whisk together the dressing ingredients in a small bowl and season. Put the rice in a large bowl, then crumble in the nori. Mix half the dressing through the rice.
step 2
Mix the veg through the rice, then split between two bowls. Flake the salmon over the top, then top with ginger. Scatter over the sesame seeds and chilli, and spoon over the remaining dressing.
step 3
Serve with more nori on the side, if you like.

Helena Busiakiewicz

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DRESSING

TO SERVE

Method

step 1

step 2

step 3

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