Denise says:
The creation of this salad came about as I had just finished a series of sushi cookery classes and was left with some very tasty ingredients. Pickled ginger, soy sauce, sesame seeds, rice vinegar, and wasabi have fashionably become store cupboard standbys! All too often specialist ingredients only come in large quantities with relatively short sell by dates so be creative, don’t wait for them to go off and enjoy this unusual salad!
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Serves: 4 people
Ingredients:
225g sushi rice500ml water
1 teaspoon salt
1 tablespoon sugar
1 tablespoon rice vinegar –or use Dry Sherry
Dressing
Zest and juice of 1/2 lemon
2 tablespoons caster sugar
2 tablespoons soy sauce
Juice of 1 orange
1 tablespoon mirin
½ teaspoon wasabi
Salad
1 sheet of nori seaweed – cut into small strips
2 avocados – peeled and sliced into wedges
100g rocket leaves
2 tablespoons pickled ginger – drained
200g Frozen soya beans
Garnish
2 tablespoons sesame seeds – toasted
2 tablespoons black sesame seeds
Method
1)Cook the rice in the 500ml water with the salt according to the packet instructions. When cooked transfer to a dish to cool.2)Stir in 1 tablespoon sugar, and 1 tablespoon rice vinegar.
3)Place the dressing ingredients in a small saucepan. Bring to the boil and simmer until the sugar has dissolved. Remove and leave to cool.
4)Cook the soya beans in a saucepan of boiling water for about 3 minutes or until cooked. Drain and set aside.
5)Roast the sesame seeds in a dry frying pan over a medium light until just golden. Remove and leave to cool.
6)Prepare the salad ingredients and divide between 4 plates and drizzle over some dressing.
To serve the stylish way: Garnish with roasted sesame seeds and black sesame seeds