Saturday Morning With Jack Tame

It’s a good idea with a long weekend to make a big batch of some staples that can be eaten for lunch or dinner, dressed up of down. This rice salad is the perfect example; serve it with smoked salmon or a steak or teriyaki chicken or just on its own.    Makes about 6 cups       Ingredients  4 cups cooked brown rice or sushi rice    1 cup shelled edamame beans (avail in frozen section of supermarket)    ½-1 telegraph cucumber, sliced thinly    3-4 radish, sliced thinly    1 cup pickled mushrooms – see below    Options to add – tuna, hot smoked salmon, shredded carrot    ¼ cup store-bought roasted sesame dressing    Squeeze of lemon juice    Black sesame seeds to serve      Method  Toss all of the ingredients together (hold some radish and the sesame seeds back, to garnish), tumble onto a serving plate and drizzle over sesame dressing, some of the mushroom pickling juices and th