Asian inspired salad with red sushi rice

A colourful rice salad packed with vitamins and asian flavours. A delicious and healthy lunch that can easily be prepared the day before.

The sushi place around the corner from our house sells sushi rice in the evenings. I usually buy it to make a poke bowl but it is always too much. This easy to prepare salad is my way of using up leftover sushi rice. Of course you can prepare your own sushi rice.

The salad takes about 10 minutes to throw together and can easily be prepared in the evening to take to work for lunch the next day. In fact, the flavour will be even better after it has spent some time in the fridge. If available, top it with this slices of sashimi quality tuna marinated in soy sauce and sesame seed oil.

Asian inspired salad with red sushi rice

serves 2-3

1/4 red cabbage, chopped
1 carrot, grated
1 large spring onion
1/4 cucumber
1/4 large avocado or 1/2 small avocado
1/2 cup steamed edamame
1/2 cup sweet corn kernels
1 tbsp toasted sesame seeds 
100-150g red sushi rice

for the dressing
1 tbsp rice wine vinegar
1/2 tbsp toasted sesame oil
1/2 tbsp low sodium soy sauce
minced red chilli to taste
salt to taste

In a large bow, combine all the ingredients and mix well. In a small cup, whisk together the ingredients for the dressing and pour over the salad. Mix well. Cover the bowl and let sit in the fridge for at least 30 minutes to develop the flavours. Top with more sesame seeds and spring onion before serving.