This rice salad is quite a gem – satisfyingly savoury and very, very moreish. B’s mum made it for us a few months ago and I’d been meaning to make it myself ever since. I’m not sure where the original recipe came from, but it gave recommendations to eat it alongside ginger and soy marinated salmon. That’s how we had it that first time, and it was a perfect combination, but it’s equally good as a light meal in its own right, whether warm or chilled. I adjusted the recipe slightly: throwing in extra spring onions in place of cucumber, reducing the oil, adding a bit of soy, swapping sugar for honey, and adding a slight kick with a sprinkling of chilli flakes. The main addition came from the garnish of toasted shards of nori – by no means necessary but certainly adding an extra dimension of deliciousness to the whole thing.
200g dry rice (I used a mix of basmati and wild rice)
1 medium avocado, diced & sprinkled with lime juice
6 spring onions, finely sliced
2 generous handfuls of coriander, stalks and all, roughly chopped
1 sheet of nori
1 tbsp. oil
2 tbsp. cider vinegar (or mirin)
2 tbsp. soy sauce
4 tbsp. fish sauce
1 tbsp. honey
1 tbsp. lime juice, (plus a little extra to squeeze over the avocado)
1/2 tsp. chilli flakes
Salt, to taste
Cook the rice according to the packet instructions. Meanwhile, combine all of the ingredients for the dressing.
When the rice is done, put into a large mixing bowl. Give the dressing a good stir and then pour over the rice (making sure to do this whilst the rice is still warm.) Throw over the coriander, spring onions and diced avocado, then mix well (I found it easiest to use my hands to do this – sticky, but effective.) Season to taste.
Set aside whilst you toast the nori – set a dry frying pan over a medium heat, add the nori sheet. Toast for about twenty seconds or so on each side (do keep an eye on it – it will burn if left for too long.) Remove from the pan, and cut into pieces with a sharp knife.