Sushi Rice Salad (gf)

This salad is like deconstructed sushi with its similar flavours and textures. It is a perfect partner for the salmon.

1½ cups sushi rice ¼ cup rice wine vinegar 1 tablespoon caster sugar ½ teaspoon sea salt

⅔ cup frozen edamame beans ½ sheet sushi nori

½ small carrot, peeled and grated

5 radishes, thinly sliced 2 spring onions, thinly sliced 1 teaspoon black sesame seeds

3 tablespoons pickled ginger, drained and sliced ¼ cup Japanese mayo 1-2 teaspoons rice vinegar

Cook the sushi rice according to packet instructions then spread out onto a baking dish. Whisk the rice wine vinegar, sugar and salt together, stir through the warm rice then leave to cool.

Cover the edamame beans with boiling water, allow to sit for 5 minutes then drain in a sieve under running cold water.

Whisk the mayo and vinegar together.

Use kitchen scissors to cut the nori into 5cm-wide strips then into thin pieces. Toss the rice with the edamame beans, nori, carrot, radishes, onions, sesame seeds, ginger and dressing.