Vegetable tempura with soy & dipping sauce
These crisp Japanese-style treats are great for nibbles or a veggie main course.
Japanese salmon & avocado rice
Serves 4
Easy
Prep:
Cook:
Plus marinating
This dish contains the goodness of sushi but
saves you the painstaking rolling and shaping
Skip to ingredients
- 300g sushi rice
- 350g skinless salmon fillet
- 2 small, ripe avocadossliced
- juice 1 lemon
- 4 tsp light soy sauce
- 4 tsp toasted sesame seeds
- 2 spring onionsthinly sliced
- 1 red chillideseeded and thinly sliced
- small handful corianderleaves
Nutrition: per serving
- kcal519
- fat22g
- saturates3g
- carbs59g
- sugars1g
- fibre2g
- protein25g
- salt1.02glow
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.
