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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.