Salmon sushi salad

• servings: 2
• total time: 20 min

Ingredients

25g caster sugar

50ml white wine vinegar

1 large carrot, peeled

3 asparagus tips

200g cooked brown basmati rice

75g mixed radishes, sliced

2 hot smoked salmon fillets, flaked

2tsp black and white sesame seeds

1 tsp toasted sesame oil

Directions

1 In a small pan, dissolve the sugar in the white wine vinegar with 1tsp salt and 75mI boiling water.

2 Slice the carrot into matchstick strips with a julienne peeler and put into a small bowl. Pour over the hot vinegar mixture and set aside for 10mins to marinate, then drain in a sieve.

3 Cut the asparagus spears in half lengthways and cook in boiling water for 2mins, then drain and cool under cold running water.

4 To serve, divide the rice between2 bowls and top with the pickled carrots, mixed radishes, asparagus, the flaked hot smoked salmon, sesame seeds and toasted sesame oil.