Tuna Sashimi Salad
Photography Minka Firth.
Serves: 4
INGREDIENTS
Rice
1½ cups short grain sushi rice, washed well and drained
2 cups water
3 tablespoons rice wine vinegar
1 teaspoon each sugar and salt
1 teaspoon poppy seeds
Salad
200 grams edamame (soy) beans, blanched
200 grams round green beans, blanched
300 grams daikon radish, peeled
1 carrot, peeled
3 tablespoons pickled ginger
Dressing
1 tablespoon soy sauce
1 tablespoon sweet chilli sauce
2 tablespoons rice vinegar
2 teaspoons wasabi paste
3 tablespoons olive oil
To finish
1 teaspoon each black and white sesame seeds, toasted
400 grams fresh tuna or salmon, thinly sliced
METHOD
Rice: Put the rice and water in a saucepan with a tight fitting lid. Bring to the boil, reduce the heat, cover and cook for 20 minutes. Remove from the heat and sit for 5 minutes.
Combine the vinegar, sugar, salt and poppy seeds and gently stir through the rice. Spread out on a large tray, tossing occasionally until cool.
Salad: Cut all the vegetables, except the edamame beans, into thin matchsticks (julienne) and place in a bowl with the edamame. Combine the dressing ingredients and toss through the salad.
To serve: Divide the rice between serving plates. Top with slices of fish and sprinkle with white sesame seeds. Put a pile of salad next to the rice and top with black sesame seeds.
Suggested accompaniments: soy sauce, wasabi, Japanese mayonnaise, pickled ginger and togogashi (a Japanese 5 chilli mixture).
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.