Tuna Sashimi Salad

, from Issue #14, page 109. September, 2015
Photography by Minka Firth.
    Tuna Sashimi Salad

    Serves: 4

    INGREDIENTS

    Rice
    1½ cups short grain sushi rice, washed well and drained
    2 cups water
    3 tablespoons rice wine vinegar
    1 teaspoon each sugar and salt
    1 teaspoon poppy seeds

    Salad
    200 grams edamame (soy) beans, blanched
    200 grams round green beans, blanched
    300 grams daikon radish, peeled
    1 carrot, peeled
    3 tablespoons pickled ginger

    Dressing
    1 tablespoon soy sauce
    1 tablespoon sweet chilli sauce
    2 tablespoons rice vinegar
    2 teaspoons wasabi paste
    3 tablespoons olive oil

    To finish
    1 teaspoon each black and white sesame seeds, toasted
    400 grams fresh tuna or salmon, thinly sliced

    METHOD

    Rice: Put the rice and water in a saucepan with a tight fitting lid. Bring to the boil, reduce the heat, cover and cook for 20 minutes. Remove from the heat and sit for 5 minutes.
    Combine the vinegar, sugar, salt and poppy seeds and gently stir through the rice. Spread out on a large tray, tossing occasionally until cool.

    Salad: Cut all the vegetables, except the edamame beans, into thin matchsticks (julienne) and place in a bowl with the edamame. Combine the dressing ingredients and toss through the salad.

    To serve: Divide the rice between serving plates. Top with slices of fish and sprinkle with white sesame seeds. Put a pile of salad next to the rice and top with black sesame seeds.
    Suggested accompaniments: soy sauce, wasabi, Japanese mayonnaise, pickled ginger and togogashi (a Japanese 5 chilli mixture). 

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