Ben Devlin’s Tuna, Cucumber and Shiso Salad

Name: Tuna, Cucumber and Shiso Salad
Prep time: 35 min
Cook time: 35 min
Total time: 50 min
Cuisine: Japanese
Ingredients: 100 g sushi rice; 50 ml rice vinegar; Salt; 2 yuzu (substitute lemon, or bottled yuzu juice); 30 ml light soy sauce; 30 ml macadamia oil; 300 g albacore tuna (yellow fin tuna also works, or another sashimi fish); 2 Lebanese cucumbers; 1 radish; 1 avocado; 1 sprig of shiso (substitute basil); 15 g horseradish; 4 nori sheets

Ben Devlinʼs Tuna, Cucumber and Shiso Salad recipe tastes incredible. See ingredients & method below.

This elegant salad doubles as a light seafood starter, or a great share plate for a snack with a G&T.

A fantastic share starter to bring to a get-together that's simple to make. Add some salmon roe to dial up the decadence level.... More

prep

cook

yield

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Pairs with

Riesling

Viognier

Ingredients

100 g sushi rice
50 ml rice vinegar
Salt
2 yuzu (substitute lemon, or bottled yuzu juice)
30 ml light soy sauce
30 ml macadamia oil
300 g albacore tuna (yellow fin tuna also works, or another sashimi fish)
2 Lebanese cucumbers
1 radish
1 avocado
1 sprig of shiso (substitute basil)
15 g horseradish
4 nori sheets

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Method

Tips

Sushi Rice

Wash the sushi rice with water, then rinse and drain. Place in a small pan. Add 250 ml water and cover with a lid.
Boil for 2 minutes over high heat, then reduce heat to medium and simmer for 4 minutes. Check the rice – the water should be mostly evaporated and the rice almost cooked.
Turn off the heat and leave the rice to stand, covered, for 10 minutes, then fluff with a fork and add 20 ml rice vinegar and a little salt. Keep in a covered container.

Dressing

Zest and juice the yuzu, keeping the zest and juice separate.
Combine the yuzu juice, light soy sauce, 15 ml rice vinegar and 15 ml macadamia oil and whisk to combine. Set aside.
Dice the tuna into 1.5 cm dice, then toss with the remaining 15 ml rice vinegar, 15 ml macadamia oil and a little salt.
Cut the cucumber, radish and avocado into dice the same size as the tuna. Set aside.

To Serve

Spread the rice onto a serving plate, scatter over the diced tuna, followed by the cucumber, radish and avocado. Tear the shiso leaves over the salad and grate horseradish evenly over the top.
Spoon the dressing over the salad.
Serve with nori sheets cut into quarters to act as wraps, or eat with a fork and spoon.

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