Rice salad with radish, spring onion and avocado
A rice salad recipe for a summery salad flavoured with the Japanese citrus fruit yuzu. This recipe works well as a first course or as a light main.
Jonathan Gregson
Yuzu is a citrus fruit, native to Japan, Korea, China and Tibet and used often in these cuisines. They are very aromatic and fall somewhere between lime and grapefruit on the mouth-puckering scale. The bottled juice is available in larger supermarkets or Asian supermarkets, but if you can't get hold of it, use freshly squeezed lime juice instead. Sushi rice is slightly sticky, but long-grain white or brown rice or short-grain brown rice would also work. This recipe is totally adaptable and will always be a winner.
Photographs: Jonathan Gregson | Food preparation and styling: Rosie Reynolds | Table styling: Joanna Harris
