Japanese salmon & avocado rice
This dish contains the goodness of sushi but saves you the painstaking rolling and shaping
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 15 mins
plus marinatingSuper healthy
- 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.
- 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.
- 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.
Rice
Sushi rice is available in most supermarkets, but if you can't find it, simply use basmati.
PER SERVING
519 kcalories, protein 25g, carbohydrate 59g, fat 22 g, saturated fat 3g, fibre 2g, sugar 1g, salt 1.02 g
Recipe from Good Food magazine, August 2009.
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http://www.bbcgoodfood.com/recipes/11617/
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Ingredients
- 300g sushi rice
- 350g skinless salmon fillets
- 2 small, ripe avocados , sliced
- juice 1 lemon
- 4 tsp light soy sauce
- 4 tsp toasted sesame seeds
- 2 spring onions , thinly sliced
- 1 red chilli , deseeded and thinly sliced
- small handful coriander leaves
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 15 mins
plus marinatingSuper healthy
Ingredients
- 300g sushi rice
- 350g skinless salmon fillets
- 2 small, ripe avocados , sliced
- juice 1 lemon
- 4 tsp light soy sauce
- 4 tsp toasted sesame seeds
- 2 spring onions , thinly sliced
- 1 red chilli , deseeded and thinly sliced
- small handful coriander leaves
PER SERVING
519 kcalories, protein 25g, carbohydrate 59g, fat 22 g, saturated fat 3g, fibre 2g, sugar 1g, salt 1.02 g
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05 September 2009
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29 October 2009
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25 November 2009
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13 June 2010
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