Japanese brown rice salad
Serving size: Serves 4
Cuisine type: JapaneseCooking time: Less than 30 minutes
Favourite flavours: Salad
INGREDIENTS
2 cups brown rice, cooked, drained and rinsed under cold running water
½ bunch green onions, finely chopped
1 small red capsicum, finely diced
1 lebanese cucumber, seeded and diced
2 tablespoons pickled ginger, shredded
1 long red chilli, sliced thinly
¼ cup finely chopped coriander
¼ cup (60ml) mirin
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon lime juice, optional
¼ teaspoon salt
½ teaspoon sugar
1 teaspoon sesame oil
300g smoked salmon or sashimi grade tuna, kingfish or ocean trout, thinly sliced
METHOD
Combine rice, half of the onions, capsicum, cucumber, ginger, chilli and coriander in a large serving bowl.
In a separate bowl combine mirin, rice vinegar, soy, lime juice (if using), salt, sugar and sesame oil; stir well to dissolve sugar and salt.
Toss dressing over the rice mixture and top with thinly sliced fish and reserved onions.
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