Japanese salmon & avocado rice

Latest comments and suggestions

• Rodney

  05 September 2009

  Rodney commented on this recipe

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

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• thynk2much

  29 October 2009

  thynk2much rated and commented on this recipe

  

  Delicious, fast and healthy -- we make it regularly.

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• Claire

  25 November 2009

  Claire rated and commented on this recipe

  

  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.

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• michelelevy

  13 June 2010

  michelelevy rated and commented on this recipe

  

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

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• thebeat

  31 August 2010

  thebeat rated and commented on this recipe

  

  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 :)

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• Hippychick

  25 April 2011

  Hippychick rated this recipe

  

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• jykseo

  20 June 2011

  jykseo commented on this recipe

  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!

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• A-brown

  11 February 2012

  A-brown rated and commented on this recipe

  

  amazing!!! so easy and DELICIOUS!!!!!! will be keeping as a staple recipe!

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• Allin23

  27 February 2012

  Allin23 rated this recipe

  

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• Francescamitchell

  27 May 2012

  Francescamitchell rated and commented on this recipe

  

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

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• Imogenrose12

  12 June 2012

  Imogenrose12 rated and commented on this recipe

  

  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.

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• Hez5917

  09 August 2012

  Hez5917 rated and commented on this recipe

  

  This is a simple and very tasty recipe. Definitely worth trying.

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• CamH

  13 March 2013

  CamH rated this recipe

  

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• NadineM

  07 April 2013

  NadineM rated and commented on this recipe

  

  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.

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• Serpent

  08 April 2013

  Serpent rated this recipe

  

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• catherinelucy

  25 April 2013

  catherinelucy commented on this recipe

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

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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

Super 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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