Japanese salmon & avocado rice

Japanese salmon & avocado rice

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(13 ratings)

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Cooking time

Prep: 15 mins Cook: 15 mins Plus marinating

Skill level

Easy

Servings

Serves 4

This dish contains the goodness of sushi but saves you the painstaking rolling and shaping

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
519
protein
25g
carbs
59g
fat
22g
saturates
3g
fibre
2g
sugar
1g
salt
1.02g

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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Method

  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.
  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.
  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.

Recipe from Good Food magazine, August 2009

Comments, questions and tips

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Comments

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catherinelucy86's picture

do you to need to use sashimi grade salmon for this? doesn't normal raw salmon have all kinds of nasties in it?

nadinus's picture
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As suggested I added rice vinegar, sugar and lime instead of lemon.

I also added wasabi paste to give it a bit of a kick.

hclaughlin's picture
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This is a simple and very tasty recipe. Definitely worth trying.

imogenrose12's picture
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I really love this recipe, so healthy but really yummy at the same time! I am trying it with jasmine rice today as i have no sushi rice left, i think this will really compliment the flavours and make the rice a little more interesting. Once you have added your rice vinegar, sugar and soy etc, I find molding the rice into small balls and putting them into the bowls with a little extra sauce poured over the top is really lovely.

francescamitchell's picture
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Love this recipee, add some fresh chopped garlic to the salmon while it marinades, so nice!

abrown85's picture
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amazing!!! so easy and DELICIOUS!!!!!! will be keeping as a staple recipe!

jykseo's picture

We make this at least once a week. I'm surprised not many people rated this recipe. So healthy, delicious and better than a bowl of chirashi you get at restaurant. It's feel-good food!

thebeat's picture
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Love it, I added crumpled up seaweed to it, thoroughly recommend doing the same. The rice was a bit plain so I added a LOT more soy sauce, rice vinegar would also have worked. Need to make this again :)

michelelevy's picture
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A brilliant starter for the summer. Be careful though not to marinate the salmon longer than 10 mins

monkeyjungle's picture
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This really is delicious - especially for anyone who is a sushi fan. I tend to use lime juice instead of lemon and add a bit of sugar and rice vinegar to the rice for a more sushi-type taste.

thynk2much's picture
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Delicious, fast and healthy -- we make it regularly.

rodtunley's picture

This is delicious and very easy to prepare. I make it at least once a week.

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