Rice salad with radish, spring onion and avocado


For the rice:

  • 250g sushi rice
  • 4tbsp rice vinegar
  • 2tsp sugar

For the dressing:

  • 3tbsp yuzu or freshly
    squeezed lime juice
  • 3tbsp tamari or soy sauce
  • 2tbsp toasted sesame
  • 2tbsp sunflower oil or
    grapeseed oil
  • 1tbsp grated root ginger

For the salad:

  • 200g radishes, thinly
  • 1 bunch
    spring onions,
    thinly sliced
  • 2 large avocados, flesh
  • 3tbsp toasted sesame


Yuzu is a citrus fruit used in
dishes that has an intense acidity and potent zing -
between lime and grapefruit
the mouth-puckering
scale. The
juice is available in larger supermarkets or Asian
supermarkets. If
you can't find it, use freshly 

squeezed lime juice
instead. Sushi rice is slightly sticky,
but long-grain white or
brown rice or short-grain brown rice
would also work.

  1. Rinse the rice well under cold water, then
    place in a pan with 1 litre cold water and a pinch of salt.
    to the boil, stir, cover with a lid and simmer for

    minutes, or until just tender
    but still slightly
    firm (don't
    overcook or it will become
    sticky). Drain off excess
    liquid, cover the pan with a tea towel
    and set aside.
  2. Mix together the vinegar, sugar and
    salt. Pour this over the
    still-warm rice and gently fold
    through using a fork. Leave to cool
    completely. (This can be
    prepared the day before, then spread on a
    plate and kept
    covered in the fridge.)
  3. Mix all of the dressing ingredients
    together and set aside. To
    assemble the salad, combine the
    rice with all but a quarter of the
    radishes and spring onions.
    Divide between 6 bowls and top with the
    avocado, and remaining
    radishes and spring onions. Spoon over the
    dressing and
    scatter with sesame seeds.  

Photographs: Jonathan Gregson | Food preparation and styling: Rosie Reynolds
| Table styling: Joanna Harris

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