Name: Sushi salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 cup (400g) japanese rice (koshihikari); 2 cup (500ml) water; 2 lebanese cucumbers (260g); 1/2 daikon (200g); 1 lemon (140g), unpeeled, quartered, sliced thinly; 400 gram (12½-ounce) piece sashimi salmon, sliced thinly; 1/4 cup (35g) white sesame seeds, toasted; 1 (sheet) toasted seaweed (yaki-nori), shredded finely; Mirin and wasabi dressing; 2 tablespoon mirin; 1 teaspoon wasabi paste; 1 tablespoon light soy sauce; 1/3 cup (80ml) water; 1/4 cup (60ml) rice wine vinegar; 4 centimetre (1½-inch) piece fresh ginger (20g), grated

Sushi salad

This delicious sushi salad not only looks beautiful, it also allows you to enjoy the freshness and taste of sushi without the bother involved in assembling this traditional Japanese delicacy.

Ingredients

2 cup (400g) japanese rice (koshihikari)

2 cup (500ml) water

2 lebanese cucumbers (260g)

1/2 daikon (200g)

1 lemon (140g), unpeeled, quartered, sliced thinly

400 gram (12½-ounce) piece sashimi salmon, sliced thinly

1/4 cup (35g) white sesame seeds, toasted

1 (sheet) toasted seaweed (yaki-nori), shredded finely

Mirin and wasabi dressing

2 tablespoon mirin

1 teaspoon wasabi paste

1 tablespoon light soy sauce

1/3 cup (80ml) water

1/4 cup (60ml) rice wine vinegar

4 centimetre (1½-inch) piece fresh ginger (20g), grated

Method

1.Rinse rice in strainer under cold water until water runs clear. Place drained rice and the water in medium saucepan, cover tightly; bring to the boil. Reduce heat; simmer, covered tightly, about 12 minutes or until water is absorbed and rice is just cooked. Remove from heat; stand rice, covered, 10 minutes.

2.Meanwhile, make mirin and wasabi dressing by placing ingredients in screw-top jar; shake well.

3.Using vegetable peeler, slice cucumber into ribbons. Slice daikon thinly; cut slices into matchsticks.

4.Place rice, cucumber and daikon in large bowl with lemon, salmon, dressing and half the seeds; toss gently to combine.

5.Divide salad among bowls; top with seaweed and remaining seeds.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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