Hot Smoked Salmon and Brown Rice Japanese Salad with Edamame Beans and Sesame
Delicious, flavourful, nutritious Japanese brown rice and salmon salad bursting with flavour and texture. Beloved by everybody in our family, this dish is served warm or at room temperature and is perfect for lunch or a light supper.
Ingredients
For the salad:
- 250g brown rice (or mix of brown and wild rice)
- 300g hot smoked salmon, flaked
- 1 cup podded edamame beans
- 100g/1 medium carrot, shredded or grated
- 40g/4 spring onions/scallions, trimmed and shredded
For the dressing:
- ½ cup/120ml mirin
- 2 tablespoons rice wine vinegar
- 4 teaspoons soy sauce
- 2 teaspoons sesame oil
- 2 teaspoons finely grated ginger
For the garnish:
- 1 avocado, peeled, stone removed and sliced
- 1 tablespoon black and white sesame seeds, preferably toasted
- coriander leaves
Instructions
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Cook the brown rice according to packet instructions.
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Whilst the rice is cooking, prepare the dressing: thoroughly mix the soy sauce, mirin, rice wine vinegar, sesame oil and grated ginger.
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When the rice is cooked, fluff with a fork and add 3 tablespoons of the dressing to the rice, stir well, cover and leave to cool.
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Meanwhile, prepare your other ingredients. (If you can't get hot smoked salmon, you can use smoked salmon either as is or heat a frying pan to medium hot, spray with coconut oil or olive oil, add the salmon and cook for around a minute.)
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When you are ready to serve, combine the rice, salmon, edamame, carrot and spring onions either in one large serving bowl or individual bowls and garnish with the avocado, coriander and sesame seeds.
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Serve with the remaining dressing on the side.
Recipe Notes
Equipment:
- rice cooker/saucepan
- measuring jug
- grater
- chopping board and knife
- measuring spoons
- frying pan (if necessary)