Smoked salmon sushi salad
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 100g sushi rice
- 2 tbsp rice wine vinegar
- 2 tbsp golden caster sugar
- 1 tbsp soy sauce
- 1 large carrotshredded
- 8 radishessliced
- 1/4 red onionsliced
- 50g edamame or beansblanched and drained
- 150g hot-smoked salmonflaked into big chunks
- for sprinkling black or white sesame seeds
Nutrition: per serving
- kcal488
- fat9.6g
- saturates1.9g
- carbs70.8g
- fibre6.3g
- protein26.5g
- salt2.9g
Method
step 1
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.step 2
Heat the vinegar, sugar and soy sauce in a small pan until the sugar melts.
step 3
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.
