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Rice salad with pickled salmon and wakame

updated

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Ingredients for 4 servings:

  • 450 g basmati rice, cooked
  • 400 g salmon, marinated with dill
  • 5 g wakame
  • 1 bunch of spring onions
  • 10 g pickled ginger (gari, sushi ginger)
  • 1 tbsp wasabi paste
  • 1 tbsp fish sauce
  • 1 tbsp rice vinegar
  • 3 tbsp apple cider vinegar
  • 1 ½ tbsp maple syrup
  • 1 ½ organic lemon(s)
  • 1 tbsp lime juice
  • e.g. soy sauce

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Slice the onions into rings. Soak the wakame in water for at least 2 hours, then finely chop it with the gari. Dice the salmon and mix it with the rice, onion rings, and seaweed. Squeeze the lemons, mix well with all the ingredients, and add to the rice/salmon mixture. Let it sit in the refrigerator for at least 2 hours. Season with soy sauce to taste.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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