Salmon and Cucumber Sunomono Rice Salad
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Ingredients
- 400 g salmon fillets
- 1 cucumber, julienned
- 3 tbsp rice vinegar
- 1 tbsp caster sugar
- 1 tbsp soy sauce
- 1 tbsp toasted sesame seeds
- 300 g sushi rice
Nutrition (per serving)
- Calories
- 512 kcal
- Protein
- 26.6 g
- Carbohydrate
- 64.3 g
- of which sugars
- 4.6 g
- Fat
- 15.2 g
- of which saturates
- 3.3 g
- Fibre
- 1.8 g
- Salt
- 0.78 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the sushi rice according to the pack, then spread on a tray to cool completely.
- 2
Season the salmon and grill or fry for 3-4 minutes each side until it flakes easily and is opaque all the way through. Flake into large pieces and cool.
- 3
Sprinkle the cucumber with a pinch of salt, leave for 5 minutes, then squeeze out the excess liquid.
- 4
Mix the rice vinegar, caster sugar and soy sauce in a small bowl, then toss with the cucumber.
- 5
Divide the cooled rice between four bowls, top with the flaked salmon and dressed cucumber.
- 6
Scatter with the toasted sesame seeds and serve cold.
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