Tuna Sashimi Salad
Photography by Minka Firth.
Serves: 4
INGREDIENTS
Rice
1½ cups short grain sushi rice, washed well and drained
2 cups water
3 tablespoons rice wine vinegar
1 teaspoon each sugar and salt
1 teaspoon poppy seeds
Salad
200 grams edamame (soy) beans, blanched
200 grams round green beans, blanched
300 grams daikon radish, peeled
1 carrot, peeled
3 tablespoons pickled ginger
Dressing
1 tablespoon soy sauce
1 tablespoon sweet chilli sauce
2 tablespoons rice vinegar
2 teaspoons wasabi paste
3 tablespoons olive oil
To finish
1 teaspoon each black and white sesame seeds, toasted
400 grams fresh tuna or salmon, thinly sliced
METHOD
Rice: Put the rice and water in a saucepan with a tight fitting lid. Bring to the boil, reduce the heat, cover and cook for 20 minutes. Remove from the heat and sit for 5 minutes.
Combine the vinegar, sugar, salt and poppy seeds and gently stir through the rice. Spread out on a large tray, tossing occasionally until cool.
Salad: Cut all the vegetables, except the edamame beans, into thin matchsticks (julienne) and place in a bowl with the edamame. Combine the dressing ingredients and toss through the salad.
To serve: Divide the rice between serving plates. Top with slices of fish and sprinkle with white sesame seeds. Put a pile of salad next to the rice and top with black sesame seeds.
Suggested accompaniments: soy sauce, wasabi, Japanese mayonnaise, pickled ginger and togogashi (a Japanese 5 chilli mixture).
Related Content
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!