Sushi Salad - cooking recipe

Ingredients

14 oz Japanese rice, rinsed
2 None Persian cucumbers, sliced into ribbons with a vegetable peeler
1/2 None daikon radish, julienned
1 None lemon, quartered, thinly sliced
14 oz sashimi-grade salmon, thinly sliced
1/4 cup white sesame seeds, toasted
None None Mirin and Wasabi Dressing
2 tbsp mirin
1 tsp wasabi paste
1 tbsp light soy sauce
1/4 cup rice wine vinegar
1 1/2 inch fresh ginger, grated
1 sheet toasted nori, finely shredded, to serve

Preparation

Combine drained rice and 2 cups water in a medium saucepan. Cover tightly and bring to a boil. Reduce heat and simmer, covered, for about 12 mins, or until water is absorbed and rice is just cooked. Remove from heat and let rice stand, covered, for 10 mins.
Combine rice, cucumber and daikon in a large bowl. Add lemon, salmon and 2 tbsp sesame seeds. Toss gently to combine.
Whisk together mirin, wasabi, soy sauce, vinegar, ginger and 1/3 cup water. Drizzle 1/2 over salad and toss to combine. Distribute between 4 serving bowls and top with nori and remaining sesame seeds.