Sushi rice salad

Keep rice handy in the kitchen for casual entertaining ideas, like this salmon sushi salad.

Recipe «Sushi rice salad» presented in category Recipes / Fish, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 1 1/2 cups sushi rice, 1/4 cup seasoned rice vinegar, 1 tsp caster sugar, 2 tsp nigella seeds, 200g frozen podded edamame, blanched, drained, refreshed , 4 radishes, trimmed, thinly sliced, 1 avocado, chopped, 300g sashimi-grade centre-cut salmon, thinly sliced , Coriander leaves and pickled ginger, to serve, 1 tbsp light soy sauce, 1 tbsp sweet chilli sauce, 2 tbsp rice vinegar, 2 tsp wasabi paste, 1/4 cup olive oil.

Ingredients:

• 1 1/2 cups sushi rice 
• 1/4 cup seasoned rice vinegar 
• 1 tsp caster sugar 
• 2 tsp nigella seeds 
• 200g frozen podded edamame, blanched, drained, refreshed 
• 4 radishes, trimmed, thinly sliced 
• 1 avocado, chopped 
• 300g sashimi-grade centre-cut salmon, thinly sliced 
• Coriander leaves and pickled ginger, to serve 
• 1 tbsp light soy sauce 
• 1 tbsp sweet chilli sauce 
• 2 tbsp rice vinegar 
• 2 tsp wasabi paste 
• 1/4 cup olive oil 

Instructions

1. Rinse rice under cold water to remove the starch. Drain, then place in a pan with 2 cups (500ml) water and bring to the boil. Reduce heat to low and cook, covered, for 10 minutes. Remove from heat and stand, without removing the lid, for 10 minutes or until liquid is absorbed and rice is cooked.
2. Meanwhile, combine vinegar, sugar, nigella seeds and 1 teaspoon salt. Stir through the rice, then spread out on a tray to cool.
3. For the dressing, combine soy, sweet chilli sauce, vinegar, wasabi and oil. Toss with edamame, radish and avocado. Divide rice among bowls and top with edamame mixture and slices of salmon. Garnish with coriander leaves and serve with pickled ginger.