Ingredients
1½cupsarborio,or other short grain rice
¾tspsalt
2tspsugar
3tbsprice wine vinegar
1zest of lemon,grated
2cucumbers
2tbspsesame seeds
1tbspcooking oil
1tbsphorseradish,bottled, drained
1½tspasian sesame oil
½lbsmoked salmon,thin sliced
4scallions
Preparation
Bring a medium pot of salted water to a boil
Stir in the rice and cook for 10 to 12 minutes, until tender.
Drain the rice well and transfer it to a large glass or stainless-steel bowl.
Add salt, the sugar, vinegar and lemon zest and fold in with a rubber spatula.
Set aside to cool.
Meanwhile, using a vegetable peeler, shave lengthwise slices from the cucumbers; discard the seeds.
Put the cucumber slices in a strainer set over a medium bowl and toss them with the salt.
Set aside for at least 10 minutes.
In a small frying pan, toast the sesame seeds over moderate heat for 2 to 3 minutes, stirring frequently, until light brown.
Remove the seeds from the pan.
Add the cooking oil, horseradish, sesame oil, and half the smoked salmon to the cooled rice and fold gently to combine.
Divide the rice mixture among four plates or put it on a large platter.
Top with the remaining smoked salmon.
Squeeze the cucumber slices to remove any excess liquid and then put them on the salads.
Sprinkle with the toasted sesame seeds and the scallions.
