Sushi rice and hot-smoked salmon salad

Name: Sushi rice and hot-smoked salmon salad
Total time: 30 min
Yield: serves 2
Ingredients: sushi rice 100g; rice wine vinegar 2 tbsp; golden caster sugar 2 tbsp; soy sauce 1 tbsp; carrot 1 large, shredded; radishes 8, sliced; red onion 1/4, sliced; edamame or beans 50g, blanched and drained; hot-smoked salmon 150g, flaked into big chunks; black or white sesame seeds for sprinkling

30 minutes
serves 2
Easy

This recipe for sushi rice and hot-smoked salmon salad is easy to make, ready in under 30 minutes and under 500 calories - great for lunch or a healthy dinner

March 22, 2016 at 10:34 am

Ingredients

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

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.