The Rice Recipes Kitchen invites you to try Scattered sushi rice salad Recipe. Get easy-to-follow rice recipes and learn how to make Scattered sushi rice salad.
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
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 llid 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.
Adopted from Tesco realfood
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