Other smoked fish, such as mackerel, would also work well. Leave out the nori if you aren't a fan.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
Cal/Serv:
304
Ingredients
For The Pickled Cucumber
1
large cucumber
2tsp.
rice vinegar
2tsp.
caster sugar
For The Rice
175g
sushi or short grain rice
2Tbsp.
rice vinegar
1/2Tbsp.
caster sugar
To Serve
2
hot smoked salmon fillets, around 200g, flaked
150g
radishes, thinly sliced
1
carrot, cut into matchsticks
2
nori sheets, finely sliced
2Tbsp.
sliced pickled ginger
2Tbsp.
toasted sesame seeds
Directions
1 Make the pickled cucumber. Peel cucumber into ribbons, discarding the seedy core. Add to a bowl and mix in the vinegar and sugar. Set aside. 2 Prepare the rice. Wash well in a bowl of cold water, rubbing the grains together with the palms of your hands as if polishing them. Drain away any cloudy water and repeat (several times if necessary) until water remains clear. Put the rice in a medium pan and pour in water until it comes 1cm above the rice. Bring to the boil, stirring occasionally, then lower the heat to a simmer. Cover and cook for 8min, until the rice is tender. Take pan off heat and leave covered for 5min. 3 Meanwhile, make the rice seasoning. Heat the vinegar, sugar and 1tsp salt in a small pan to dissolve the sugar. Take off heat. Using a wooden spoon, transfer rice to a bowl, then gently mix in the vinegar seasoning. 4 To serve, divide rice between 4 bowls. Top with pickled cucumber, salmon, veg, nori, ginger and sesame seeds.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).