Salmon and avocado rice bowls
These salmon bowls, which are great for picnics and lunchboxes, can help you make use of whatever you already have in the fridge. Radishes, peas, blanched broccoli, carrot ribbons or pepper make great alternative toppings
- Total:
- Serves: 2 persons
Ingredients
- 250g pouch wholegrain basmati rice
- 3spring onions, sliced
- 1tbsp mixed sesame seeds
- 150g hot-smoked salmon, cold-smoked salmon or sushi-grade raw salmon
- 150g frozen shelled edamame, defrosted
- ½cucumber, deseeded and cut into small cubes
- 1ripe avocado, chopped
- 1nori sheets, snipped
- 1tbsp white miso
- 1tbsp rice vinegar
- 2tbsp tamari or soy sauce
- 2tsp runny honey or maple syrup
Instructions
Step 1
Whisk together the dressing ingredients in a small bowl. Break up the rice in another bowl, pour over a third of the dressing, half the spring onions and half the sesame seeds. Toss well and divide between two bowls.Step 2
Either remove the skin and any bones from the hot-smoked salmon, separate the slivers of cold-smoked salmon or chop the raw salmon into small cubes, and arrange over the top of the rice. Add piles of edamame, cucumber and avocado to the bowls. Scatter with the remaining spring onions and sesame seeds, and add the nori. Spoon over the remaining dressing to serve.