Cooked - Albacore, Yuzu And Cucumber Salad - Chef Recipe By Ben Devlin

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Albacore, Yuzu And Cucumber Salad - Chef Recipe By Ben Devlin

1.0

300g albacore tuna (or yellow fin, or another sashimi-grade fish)

2 yuzu (substitute with white grapefruit juice)

2 Lebanese cucumbers

2 radishes

1 avocado

1 sprig shiso (substitute with basil)

30mL light soy

50mL rice vinegar

30mL macadamia oil

15g horseradish

100g sushi rice

4 nori sheets

After washing rice with fresh water, boil for 2 minutes in a small pot, then drop heat to medium and cook for a further 4 minutes.
Dice tuna into 1 cm pieces, toss with 15mL rice vinegar and 15mL macadamia oil, yuzu and a pinch of salt.
Dice Lebanese cucumber, radish and avocado into 1 cm pieces.
Spread rice onto a serving plate, scatter diced tuna, cucumber, radish and avocado on top.
Spoon dressing over salad and serve with nori sheets cut into quarters.
Dressing:
Zest yuzu and set aside.
Combine yuzu juice with 30mL light soy, 15mL rice vinegar and 15mL macadamia oil.

Course🍤Appetizer

Diets🥩Carnivore...

Category🥗Salad

Cuisine🇯🇵Japanese

Occasions📆Everyday🎉Special Occasion

Season☀️Summer

DifficultyEasy ⏰ 20m

Created 77 weeks ago

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