How To Make Rice Salad with Smoked Salmon and Cucumber
This rice salad is reminiscent of the flavors of sushi. It has smoked salmon, fresh cucumbers, sesame oil, lemon zest, and horseradish sauce.
- 1½cupsarborio,or other short grain rice
- 3tbsprice wine vinegar
- 1zest of lemon,grated
- 2tbspsesame seeds
- 1tbspcooking oil
- 1tbsphorseradish,bottled, drained
- 1½tspasian sesame oil
- ½lbsmoked salmon,thin sliced
Bring a medium pot of salted water to a boil
Stir in the rice and cook for 10 to 12 minutes, until tender.
Drain the rice well and transfer it to a large glass or stainless-steel bowl.
Add salt, the sugar, vinegar and lemon zest and fold in with a rubber spatula.
Set aside to cool.
Meanwhile, using a vegetable peeler, shave lengthwise slices from the cucumbers; discard the seeds.
Put the cucumber slices in a strainer set over a medium bowl and toss them with the salt.
Set aside for at least 10 minutes.
In a small frying pan, toast the sesame seeds over moderate heat for 2 to 3 minutes, stirring frequently, until light brown.
Remove the seeds from the pan.
Add the cooking oil, horseradish, sesame oil, and half the smoked salmon to the cooled rice and fold gently to combine.
Divide the rice mixture among four plates or put it on a large platter.
Top with the remaining smoked salmon.
Squeeze the cucumber slices to remove any excess liquid and then put them on the salads.
Sprinkle with the toasted sesame seeds and the scallions.
- Calories: 181.50kcal
- Fat: 10.14g
- Saturated Fat: 1.41g
- Trans Fat: 0.01g
- Monounsaturated Fat: 4.89g
- Polyunsaturated Fat: 3.32g
- Carbohydrates: 11.50g
- Fiber: 2.20g
- Sugar: 5.64g
- Protein: 12.62g
- Cholesterol: 13.04mg
- Sodium: 612.56mg
- Calcium: 91.68mg
- Potassium: 412.46mg
- Iron: 1.89mg
- Vitamin A: 29.91µg
- Vitamin C: 15.65mg
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