Salmon And Prawn Sushi Salad

• 1 1/3 cups sushi rice
• 5 radishes sliced
• 5 spring onions sliced diagonally
• 3 1/2 ounces smoked salmon 31/2oz, cut into bite-sized pieces
• 6 1/8 ounces king prawns pack cooked and peeled
• fresh coriander handful chopped
• 1 tablespoon soy sauce
• 1 teaspoon wasabi paste
• 1 tablespoon rice wine vinegar
• 1 teaspoon caster sugar

1. Place the rice in a heavy based pan with a lid. Cover with cold water and wash the rice, swishing it with your hands, until the water is cloudy. Drain the water and repeat until the water is almost clear - probably about 5 - 6 changes of water.
2. Once the water is almost clear drain and add 1/2 pint water to the pan. Sprinkle in a little salt, put the lid on and bring to the boil. Once the water is boiling turn the heat down to the lowest level and cook for 10 minutes, then remove from the heat and leave to stand, with the lid on for another 10 minutes before lifting the lid.
3. While the rice cooks, stir together the rice wine vinegar and caster sugar until the sugar dissolves. Fluff the cooked rice and turn out to a large bowl. Cool for a moment before stirring through the sushi vinegar.
4. Scatter over the radish, spring onion, smoked salmon and prawns. Mix the wasabi with the soy sauce and drizzle over. Scatter on the coriander to finish.

rice, spring onions, salmon, king prawns, fresh coriander handful chopped, soy sauce, wasabi paste, rice wine vinegar, caster sugar

Taken from www.yummly.com/recipe/Salmon-And-Prawn-Sushi-Salad-1580337 (may not work)