HappyCook80's Recipe

Smoked Salmon Rice Salad

Category: Recipes

Smoked Salmon Rice Salad

1 1/2 cups arborio or other short-grain rice
3/4 teaspooon salt
2 teaspoons sugar
3 tablespoons rice wine vinegar
grated zest of 1 lemon
2 cucumbers, peeled
2 tablespoons sesame seeds
1 tablespoon cooking oil
1 tablespoon drained bottled horseradish
1 1/2 teaspoons Asian sesame oil
1/2 pound thinly sliced smoked salmon, cut crosswise into 1/2" strips
4 scallions, white bulbs only, minced

Bring a medium pot of salted water to a boil. Stir in rice and cook until
tender, 10 to 12 minutes. Drain rice well and transfer to large glass or
stainless-steel bowl. Add 1/4 teaspoon salt, the sugar, vinegar and lemon zest, and folk in with rubber spatula. Set aside to cool.

Meanwhile, using a vegetable peeler, shave lengthwise slices from
cucumbers and discard seeds. Put cucumber slices in a strainer set over a medium bowl and toss them with remaining 1/2 teaspoon salt. Set asside for at least 10 minutes.

In small frying pan, toast sesame seeds over moderate heat, stirring
frequently, until light brown, 2 to 3 minutes. Remove from pan.

Add the cooking oil, horse radish, sesame oil and half the smoked salmon to the cooked rice and fold gently to combine. Divide rice mixture among four plates or put on a large platter. Top with remaining smoked salmon.

Squeeze cucumber slices to remove excess liquid and then put them on salads. Sprinkle with toasted sesame seeds and scallions.
Serves 4.