Rice Salad with Salmon Tataki and Arugula

Here is the recipe for a rice salad with salmon tataki and arugula, with an Italian twist to enhance the flavors.

Ingredients

• 200 g of sushi rice or short-grain rice
• 2 fresh salmon fillets (about 150 g each)
• 2 tablespoons of sesame seeds
• Salt and pepper to taste
• 2 tablespoons of soy sauce
• 1 tablespoon of sesame oil (or extra virgin olive oil for an Italian touch)
• 100 g of fresh arugula
• 1 tablespoon of fresh lemon juice
• 1 ripe avocado
• 1 fresh spring onion (optional)
• Extra virgin olive oil
• Chili flakes (optional for a spicy Italian kick)

Preparation

1. Start by cooking the rice following the instructions on the package. Once cooked, let it cool to room temperature, then season it with a drizzle of extra virgin olive oil, lemon juice, and salt and pepper to taste.

2. Meanwhile, prepare the salmon. Sprinkle both sides of the salmon with sesame seeds, salt, and pepper. Heat a non-stick pan until it is very hot and sear the salmon fillets for about 1-2 minutes per side, making sure the sesame seeds turn golden but without overcooking the inside of the fish. The salmon tataki should be almost raw in the center. Once cooked, slice it into approximately 0.5 cm thick slices.

3. Slice the avocado and chop the spring onion.

4. In a large bowl, place the cooled rice, add the arugula, sliced avocado, and chopped spring onion. Dress with sesame oil or extra virgin olive oil, salt, pepper, and a touch of soy sauce.

5. Arrange the salmon tataki slices on top of the rice salad and if desired, add a pinch of chili flakes for some spicy heat.

6. Serve the rice salad with salmon tataki and arugula immediately to enjoy the freshness and crunchiness of all the ingredients.

Curiosity

“Tataki” is a Japanese cooking technique that involves the quick searing of meat or fish, keeping its interior almost raw. This method enhances the flavor of the salmon and adds a beautiful texture contrast to the soft rice and the sharp arugula.