Sushi rice salad 

Ingredients (serves 4)

• 1 1/2 cups (330g) sushi rice
• 1/4 cup (60ml) seasoned rice vinegar
• 1 tsp caster sugar
• 2 tsp nigella seeds (see note)
• 200g frozen podded edamame, blanched, drained, refreshed (see note)
• 4 radishes, trimmed, thinly sliced
• 1 avocado, chopped
• 300g sashimi-grade centre-cut salmon, thinly sliced (see note)
• Coriander leaves and pickled ginger, to serve

• Dressing

• 1 tbs light soy sauce
• 1 tbs sweet chilli sauce
• 2 tbs rice vinegar
• 2 tsp wasabi paste
• 1/4 cup (60ml) olive oil

Method

1. Rinse rice under cold water to remove the starch. Drain, then place in a pan with 2 cups (500ml) water and bring to the boil. Reduce heat to low and cook, covered, for 10 minutes. Remove from heat and stand, without removing the lid, for 10 minutes or until liquid is absorbed and rice is cooked.
2. Meanwhile, combine vinegar, sugar, nigella seeds and 1 tsp salt. Stir through the rice, then spread out on a tray to cool.
3. For the dressing, combine soy, sweet chilli sauce, vinegar, wasabi and oil. Toss with edamame, radish and avocado. Divide rice among bowls and top with edamame mixture and slices of salmon. Garnish with coriander leaves and serve with pickled ginger.

Notes

Nigella seeds and edamame are from Asian food shops. Sashimi-grade salmon is from fishmongers.
Rice is widely used, like basmati for Indian dishes, jasmine for rich Thai curries or arborio for creamy risottos and rice puddings. Even if you buy sushi ready made, sushi rice is great to have on hand to add substance to salads.