Tuna Sashimi Salad
Photography 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).
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