Smoked Salmon Sushi Salad Recipe

Ingredients

200g sushi rice
A thumb of ginger
1 tbsp horseradish relish
2 tbsp rice vinegar
1 tbsp demerara sugar
2 tbsp tamari
1 tsp caster sugar
1 mini cucumber
2 spring onions
1 carrot
25g watercress
100g smoked salmon
1 tbsp sesame seeds

Prep: 15 mins + soaking | Cook: 15 mins

Buy the ingredients to start making your own

Add Ingredients To Basket

Method

1. Rinse the sushi rice under cold water till it runs clear. Tip into a pan and cover with 300ml cold water. Add a pinch of salt. Set aside to soak for 30 mins. Set the pan on a high heat and bring to the boil, then cover and turn the heat down. Simmer for 10-12 mins, till the rice has absorbed all the water. Take off the heat and let the rice sit in the pan, lid on, for 10 mins.

2. Meanwhile, peel and finely grate the ginger and pop it into a mixing bowl. Add 1 tbsp each rapeseed oil, horseradish relish, rice vinegar, demerara sugar, 2 tbsp tamari and a crack of black pepper. Stir and set aside.

3. Mix 1 tbsp rice vinegar and 1 tsp caster sugar together till the sugar dissolves. Pour into the rice and use a rubber spatula to fold it through. Divide between two bowls.

4. Trim the mini cucumber and chop into ½cm-thick cubes. Trim the roots and any ragged ends off the spring onions and thinly slice them. Peel and cut the carrot into matchsticks.

5. Pop the veg into the mixing bowl with the tamari dressing. Scrunch together and set aside for 5 mins to marinate. Meanwhile, roughly chop the watercress. After 5 mins, toss the watercress through the marinated veg.

6. Top the sushi rice with the dressed veg and the smoked salmon. Serve straight away. Alternatively, keep the dressing seperate and serve on the side of the salad, to drizzle over just before eating.

7. Out To Lunch
If you want to turn this salad into a packed lunch, cook the rice and pop it in a lunchbox. Top with the smoked salmon and chopped veg. Mix the dressing and pour into a separate tub. Drizzle over before serving.