Japanese salmon & avocado rice

10-30 minutes 30-60 minutes 4 servings 600 kcal or less avocado avocados ceviche coriander healthy japanese recipes lemon lemons mains marinade marinated fish quick raw fish red chilli red chillies rice salmon fillet salmon fillets sashimi sesame seed sesame seeds soy sauce spring onion spring onions summer sushi

N/A

Source

Ingredients

300g sushi rice

350g skinless salmon fillet

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

Method

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.