Wakame and cucumber salad with seared salmon and rice

Ingredients

For 1 serving

• Wakame seaweed6 g
• Cucumber150 g
• Rice vinegar2 tablespoons
• Mirin1 teaspoon
• Salmon fillet110 g
• Sushi rice70 g
• Sesame seeds1 teaspoon
• Soy sauce1 teaspoon
• Peanut oil1 teaspoon

Contains: gluten, nuts, soy, fish, sesame

In season: May – September

Method

1. Rinse the sushi rice until the water runs almost clear, put it in a small pan with water just above the rice, bring to the boil, turn the heat right down, cover and cook for 12 minutes, until the water is absorbed; leave to rest, covered.
2. Meanwhile soak the wakame in cold water for 5 minutes, until rehydrated, then squeeze it out. Wash the cucumber and slice it paper-thin.
3. In a bowl mix the rice vinegar with the mirin and soy sauce, add the wakame and cucumber and leave to soak up the flavour.
4. Pat the salmon fillet dry; heat the groundnut oil in a frying pan over high heat and sear it for 2 minutes per side, until golden outside and still pink in the centre.
5. Toast the sesame seeds in a dry small pan for 1 minute, until fragrant.
6. Serve the salmon sliced on the rice with the wakame and cucumber salad, sprinkled with sesame.