wasabi salmon

and cucumber bowl

  • 1¼ cups (250g) brown rice
  • 2 cups (500ml) water
  • 1½ cups (20g) dried wakame+
  • 400g sashimi-grade salmon, cut into cubes
  • 6 baby cucumbers (cukes), sliced
  • 2 sheets nori, finely shredded
  • micro (baby) coriander (cilantro), to serve
  • wasabi dressing
  • 2 teaspoons wasabi paste
  • 1 tablespoon tamari
  • ¼ cup (60ml) mirin (Japanese rice wine)
  • 2 tablespoons rice wine vinegar 
  1. Place the rice, water and half the wakame in a medium saucepan over high heat. Bring to the boil, cover with a lid and reduce heat to low. Cook for 20–25 minutes or until almost tender.
  2. Place the remaining wakame in a bowl and cover with water. Set aside for 15 minutes to soak. Drain and set aside. 
  3. While the wakame is soaking, make the wasabi dressing. Place the wasabi, tamari, mirin and vinegar in a small bowl and stir to combine. Set aside.
  4. Place the salmon, cucumber and half the dressing in a large bowl and toss to combine. Divide the rice, wakame and salmon mixture between bowls. Top with the remaining dressing, nori and coriander to serve.  Serves 4

+ Wakame is a type of dried seaweed, found at Asian grocery stores and in the health food aisle of supermarkets.

Photography: Anson Smart 

RATE THIS RECIPE:
Reader ratings (5.00) 54321

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox