Name: Red Rice Salad with Raw Fish and Wasabi Dressing (or Sally’s Sushi Salad)
Yield: Lunch or Supper for 4
Ingredients: 50 g/1¾ oz/⅓ cup sesame seeds, toasted; 1 tbsp peanut oil (or just use rapeseed/canola); 1 tsp wasabi paste; 1 tbsp toasted sesame oil; 2 cm/¾ in.knob fresh ginger, peeled and minced; big handful of fresh coriander (cilantro), chopped; tamari (or soy) sauce, to taste; 50 ml/1¾ fl oz. scant ¼ cup mango juice; 50 ml/1¾ fl oz. scant ¼ cup coconut milk; 2–3 garlic cloves, minced; juice and grated zest of 3 limes; 600 g/1¼ lb.skinless tuna fillet; dash of toasted sesame oil; ¼ tsp salt; 200 g/7 oz/1 cup Camargue rice; 1 red onion, diced; 1 sheet dried seaweed (nori); 2 small carrots, julienned; ½ cucumber, julienned

Preparation info

Lunch or Supper for
4

Difficulty
Medium

Appears in

Salmagundi

By Sally Butcher

Published 2014

About

Sushi. It’s all pretty mainstream now. Even petrol station kiosks seem to sell emergency sushi snack packs along with the fizzy pop and pork pies. But I still get a little bit excited by the concept every time I indulge. It’s raw fish, so it feels dangerous. But then, so does buying ‘fresh’ food from a petrol station...

Red rice. Also known as Camargue rice. Love the stuff. It’s so squidgy between the teeth and nutty. Perfect stuff for salad as it holds its shape and adds real textu