Step 1

Place the rice and stock in a large heavy-based saucepan and bring to the boil over medium-high heat. Reduce heat to low and cook, covered, for 12 minutes or until all the liquid is absorbed. Remove from heat and set aside, covered, for 5 minutes. Remove lid and set aside for 1 hour to cool completely.

Step 2

Place the rice in a large bowl. Add the cucumber, capsicum and green shallot and gently toss until just combined. Whisk together the soy sauce, oil and wasabi paste in a small jug. Drizzle the rice mixture with the wasabi dressing and gently toss until well combined. Place the rice salad in a serving dish and sprinkle with coriander leaves. Serve at room temperature.