Japanese salmon & avocado rice
This dish contains the goodness of sushi but saves you the painstaking rolling and shaping
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 300g sushi rice
- 350g skinless salmon fillet
- 2small, ripe avocados , sliced
- juice 1 lemon
- 4tsp light soy sauce
- 4tsp toasted sesame seeds
- 2spring onions , thinly sliced
- 1red chilli , deseeded and thinly sliced
- small handful coriander leaves
Instructions
Step 1
Rinse the rice in a sieve until the water runs clear. Drain and put in a large pan with 400ml water. Bring to the boil, turn the heat to low, cover, then cook for 10-12 mins until the rice is almost cooked. Remove from the heat, then leave, covered, for another 10 mins.Step 2
Thinly slice the salmon and arrange on a platter with the sliced avocado. Drizzle over the lemon juice and soy, making sure everything is evenly covered. Leave in the fridge to marinate for 10 mins.Step 3
Carefully tip the juices from the salmon platter into the rice, then stir in with a little salt. Divide the rice between 4 bowls. Scatter the sesame seeds, spring onions, chilli and coriander over the salmon and avocado, then serve with the rice.