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Japanese salmon & avocado rice

Japanese salmon & avocado rice

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A star rating of 4.8 out of 5.32 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus marinating
  • Easy
  • Serves 4

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

  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal519
fat22g
saturates3g
carbs59g
sugars1g
fibre2g
protein25g
low insalt1.02g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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 TIPS
RICE

Sushi rice is available in most supermarkets, but if you can't find it, simply use basmati.

Goes well with

Recipe from Good Food magazine, August 2009

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Overall rating

A star rating of 4.8 out of 5.32 ratings
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