Salmon and avocado rice bowls

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



  1. 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.
  2. 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.