Try this sushi rice and hot-smoked salmon salad, then check out more salmon recipes such as our salmon sushi sandwiches, sushi rolls and hot-smoked salmon salad with teriyaki dressing.


  • 100g sushi rice
  • 2 tbsp rice wine vinegar
  • 2 tbsp golden caster sugar
  • 1 tbsp soy sauce
  • 1 large carrot, shredded
  • 8 radishes, sliced
  • 1/4 red onion, sliced
  • 50g edamame or beans, blanched and drained
  • 150g hot-smoked salmon, flaked into big chunks
  • for sprinkling black or white sesame seeds


  • 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.

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