Marinated Smoked Salmon & Radish with Sweetcorn Rice Balls
By OcadoLife
Published on 07 December 2021
This family-friendly take on ceviche uses smoked salmon instead of raw fish. Perfect as a light lunch in the summer, the punchy dressing is made with yuzu – an Asian citrus fruit – along with lemon, tamari and a dash of sesame oil. For extra-fluffy rice balls, steep the sushi rice overnight in cold water.Time and servings
30 minsTotal time
4Servings
8 minsPrep time
22 minsCooking time
Ingredients
- 1.5 tsp of sea salt
- 2 tsp of yuzu juice
- 1 dash of sesame oil
- 300 g of sushi rice
- 1 corn on the cob(you can also use frozen or tinned sweetcorn)
- 400 g of smoked salmon
- 18 radishes, finely sliced
- 0.5 lemon, zest plus 1 tsp juice
- 4 tsp of olive oil
- 0.5 tsp of tamari
- 2 tbsp of chives, chopped (to garnish)
Method
Step 1
Place the rice in a sieve and soak over a large bowl of water to remove the starch; drain the water and repeat four times until the water runs almost clear. Leave to drain for at least 5 mins.Step 2
Meanwhile, place the sweetcorn cob on a chopping board and use a knife to slice off the kernels close to the core.Step 3
Tip the rice into a heavy-bottomed pan, add 450ml water and the salt. Stir to dissolve the salt, then mix in the corn kernels. Add the core of the corn – not essential, but this will add extra flavour if you use it – and cover with a tight-fitting lid.Step 4
Quickly bring to the boil, then turn down to simmer for 12 mins. Next, turn off the heat and leave to set and steam for 10 mins with the lid on. (Never lift the lid off sushi rice during cooking!)Step 5
Meanwhile, put the salmon and radishes into a large bowl. For the dressing, mix together the yuzu juice, lemon, olive oil, tamari and sesame oil. Pour over the salad and stir gently.Step 6
When the rice is ready, remove the core of corn and stir carefully with a wooden spoon. Place a piece of clingfilm on the worktop, scoop 80g rice into the centre, gather the clingfilm up around it and twist tightly to make a ball shape. Untwist and place onto a plate. Reuse the same piece of clingfilm and repeat until all the rice is used up.Step 7
Serve the sweetcorn rice balls with the salmon salad, garnished with chopped chives.