Name: Sushi-style smoked salmon salad
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 250 gram packet microwave brown rice; 2 teaspoon rice wine vinegar; 1 teaspoon caster sugar; 150 gram snow peas, halved diagonally; 1 green onion, halved crossways; 1 lebanese cucumber (130g), sliced thinly lengthways; 4 thin slices smoked salmon (60g); 1/4 avocado (50g), sliced thinly lengthways; 1 sheet nori (seaweed), cut into diamonds; 1 teaspoon white sesame seeds, toasted; 1 teaspoon black sesame seeds, toasted; 1 tablespoon pickled ginger; Dressing; 1 1/2 tablespoon tamari; 1 1/2 tablespoon water; 1/2 teaspoon wasabi paste

Ingredients

250 gram packet microwave brown rice

2 teaspoon rice wine vinegar

1 teaspoon caster sugar

150 gram snow peas, halved diagonally

1 green onion, halved crossways

1 lebanese cucumber (130g), sliced thinly lengthways

4 thin slices smoked salmon (60g)

1/4 avocado (50g), sliced thinly lengthways

1 sheet nori (seaweed), cut into diamonds

1 teaspoon white sesame seeds, toasted

1 teaspoon black sesame seeds, toasted

1 tablespoon pickled ginger

Dressing

1 1/2 tablespoon tamari

1 1/2 tablespoon water

1/2 teaspoon wasabi paste

Method

1.Cook rice according to directions on packet. Combine rice with vinegar and sugar in a large bowl. Stand until cool.

2.Place snow peas in a small heatproof bowl; cover with boiling water, stand for 1 minute, drain. Rinse under cold water; drain.

3.Thinly slice white part of the onion diagonally. Thinly slice green part lengthways; place in a bowl of iced water to curl. Combine snow peas, cucumber, salmon, avocado and white part of onion in a bowl.

4.Serve rice with salad; sprinkle with nori, sesame seeds and green onion.

5.Combine tamari, the water and wasabi in a screw-top jar, shake well; drizzle over salad.

6.Top with ginger, and extra wasabi, if you like.

Use a vegetable peeler to cut the cucumber into ribbons. If taking the salad to work for lunch, keep the dressing separate until ready to serve.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories

About your privacy