- 300g sushi rice
- 350g skinless salmon fillet
- 2 small, ripe avocados, sliced
Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
- juice 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 4 tsp light soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 4 tsp toasted sesame seeds
- 2 spring onion, thinly sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 1 red chilli, deseeded and thinly sliced
- small handful coriander leaves
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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.
Sushi rice is available in most supermarkets, but if you can't find it, simply use basmati.