Hot Smoked Salmon and Brown Rice Japanese Salad with Edamame Beans and Sesame

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Delicious, flavourful, nutritious Japanese Brown Rice and Salmon Salad bursting with flavour and texture. Beloved by everybody in our family (although I do scoop some of the marinated rice and salmon out for Andrew before I add all the vegetables!), this dish is served warm or at room temperature and is perfect for lunch or a light supper. Leftovers store well in the fridge and even travel well, ideal for a meal at your desk or for a picnic.

This recipe is slightly adapted from this Donna Hay recipe. There is no particular story or deep meaning attached to it, other than it tastes fantastic, looks fantastic, it is packed with flavour and nutrients, is quick and easy to make and can be easily adapted. For example:

• try replacing the salmon with normal salmon or cooked prawns or shredded chicken
• make it vegetarian by removing the salmon altogether and adding more vegetables and maybe some fried tofu
• other vegetables which work well include: mange tout, snow peas, tender stemmed broccoli, sweetcorn or baby sweetcorn, halved cherry tomatoes, red or spring cabbage, red pepper/capsicum, radish and cucumber. Whatever you like really – use your imagination.

How to make Hot Smoked Salmon and Brown Rice Japanese Salad with Edamame Beans and Sesame

Collect all your ingredients together:

• For the salad:
• brown rice (or mix of brown rice and wild rice)
• hot smoked salmon, flaked
• podded edamame beans
• carrot, shredded or grated
• spring onions/scallions, trimmed and shredded

• For the dressing:
• soy sauce
• mirin
• rice wine vinegar
• sesame oil
• finely grated root ginger

• For the garnish:
• avocado, peeled and sliced
• black and white sesame seeds
• coriander leaves

Cook the brown rice according to packet instructions. As it cooks prepare the dressing, simply by mixing all the ingredients together. When the rice is cooked add 3 tablespoons of the dressing, cover and set on one side to absorb the flavours and cool down.

When you are ready to serve, mix the rice with the hot smoked salmon, edamame beans, carrot and spring onions. Mix well, garnish with avocado, coriander and sesame seeds and serve with the remaining dressing on the side.

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