Sushi Rice Salad with Roasted Pumpkin

Sushi rice is not just good in sushi! The seasoned, slightly sticky rice is delicious in this salad, which also features plenty of lovely veges. Chunks of avocado make a great addition, as does salmon, if you are looking for something extra.

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Serves 4-6

1 cup sushi rice, rinsed
1⁄2 cup sushi seasoning*
1⁄2 pumpkin, cut into about 5cm cubes
1⁄2 cup mirin
1 tbs crushed garlic
100g edamame beans, blanched, cooled
100g mung bean sprouts
2 spring onions, sliced
3–4 medium-sized radishes, thinly sliced
100g green beans, blanched, refreshed, then sliced
Sesame seeds, crispy shallots, micro herbs (optional),to garnish

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Sesame Dressing

50ml ponzu sauce (substitute lemon juice)
1/2 tbs sriracha sauce
1/2 tsp crushed garlic
1/2 tsp grated ginger
100ml sesame oil

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Add rice to the saucepan with 1 1/2 cups water, bring to the boil then simmer, covered, for 10 minutes.
Remove from heat and set aside, covered, for 10 minutes. Tip out onto a tray. Season with 1⁄2 cup sushi seasoning using a fork to break up the rice. Meanwhile, place pumpkin cubes in a roasting dish, then add the mirin. Roast for 10 minutes, then uncover and roast for a further 5 minutes or until soft cooked. Keep warm.

For the sesame dressing, place ponzu, sriracha, garlic and ginger in a blender, then slowly add the sesame oil while blending so it emulsifies/thickens. Season and adjust the balance with a pinch of sugar, if needed.

To serve, combine rice, roast pumpkin and remaining ingredients in a bowl, mixing carefully so as to not mush the pumpkin. Mix through sesame dressing. Place on a dish or divide among individual bowls, then garnish with a sprinkle of sesame seeds, crispy shallots, and micro herbs, if using.

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* Sushi seasoning can be found at some supermarkets and at Asian food stores. For a substitute, combine 1⁄4 cup rice wine vinegar, 1⁄4 cup water and 1 tbs sugar.

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Recipe by Tay Street Beach Café.
Photography by ilk.

First published in issue 14 of Our Place Magazine.