Scattered sushi rice salad recipe

  • Serves Serves 4 as a starter
  • 10 mins to prepare and 20 mins to cook
  • 300 calories / serving
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Place the rice in a heavy based pan with a lid. Cover with cold water and wash the rice, swishing it with your hands, until the water is cloudy. Drain the water and repeat until the water is almost clear – probably about 5 – 6 changes of water.

Once the water is almost clear drain and add ½ pint water to the pan. Sprinkle in a little salt, put the lid on and bring to the boil. Once the water is boiling turn the heat down to the lowest level and cook for 10 minutes, then remove from the heat and leave to stand, with the lid on for another 10 minutes before lifting the lid.

While the rice cooks, stir together the rice wine vinegar and caster sugar until the sugar dissolves. Fluff the cooked rice and turn out to a large bowl. Cool for a moment before stirring through the sushi vinegar.

Scatter over the radish, spring onion, smoked salmon and prawns. Mix the wasabi with the soy sauce and drizzle over. Scatter on the coriander to finish.

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  • Ingredients

  • 250g (8oz) sushi rice
  • 5 radishes, sliced
  • 5 spring onions, sliced diagonally
  • 100g (3½oz) smoked salmon, cut into bite-sized pieces
  • 175g pack cooked and peeled king prawns
  • handful chopped fresh coriander
  • 1tbsp soy sauce
  • ¼tsp wasabi paste
  • For the sushi vinegar

  • 1tbsp rice wine vinegar
  • 1tsp caster sugar
  • Energy 1275kj 300kcal 15%
  • Fat 2g 3%
  • Saturates 1g 5%
  • Sugars 2g 2%
  • Salt 3.7g 62%

of the reference intake
Carbohydrate 54g Protein 20.7g Fibre 0.1g


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