Japanese salmon & avocado rice

Japanese salmon & avocado rice

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(21 ratings)

Prep: 15 mins Cook: 15 mins Plus marinating

Easy

Serves 4
This dish contains the goodness of sushi but saves you the painstaking rolling and shaping

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal519
  • fat22g
  • saturates3g
  • carbs59g
  • sugars1g
  • fibre2g
  • protein25g
  • salt1.02g
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Ingredients

  • 300g sushi rice
    Rice

    Rice

    r-eye-s

    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • 350g skinless salmon fillet
  • 2 small, ripe avocados, sliced
    Avocado

    Avocado

    av-oh-car-doh

    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 4 tsp light soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    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
    Spring onions

    Spring onion

    sp-ring un-yun

    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

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.

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Comments (19)

donnadrew's picture

Made this with smoked salmon and it's a winner! I cooked the sushi rice beforehand, and dressed it with mirrin, rice vinegar, sugar and salt, before leaving it to cool. Added cucumber to the salmon and avocado. If you have wasabi, and Japanese sweet soy sauce, these are great additions to have with the meal, but it's beautiful without. Great sushi taste but without all the faff.

CPartridge's picture
0

Really bland! Won't be making it again...

iamnotgemma's picture

This is a brilliant recipe and so easy. I was a bit nervous of eating "raw" fish (I know the lemon juice cooks it, but still) but worked really well. Tasty and healthy, I recommend it and will be making it again.

rs1404's picture
5

We tried this for the first time tonight and regret that we haven't found it sooner! So simple and delicious! To make a change from rice we lightly fried the chili and spring onion, then mixed into udon noodles with the sesame seeds and it worked really well. Will definitely be making again!

lmb's picture
5

This is soo tasty,much more than I expected! It has become a weekly favourite. I use smoked salmon trimmings instead of raw salmon though, and use brown rice.

Rachel896's picture
5

I love this-light and yummy! Make it all the time.

pontyfract's picture
5

Totally delicious - we use risotto rice instead of sushi rice as we have it in the cupboard and it's cheaper, and it works beautifully.

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
5

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
5

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

imogenrose12's picture
5

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
5

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

abrown85's picture
5

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
5

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
5

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

monkeyjungle's picture
5

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
5

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.

Questions (3)

funkybabe's picture

Can you use ordinary supermarket pre-packed fresh salmon to eat raw in this recipe?

funkybabe's picture

Can you use just ordinary fresh salmon bought for the supermarket to eat raw for this recipe?

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