How to Cook Japanese Salmon & Avocado Rice
"Cook Japanese Salmon & Avocado Rice.This dish contains the goodness of sushi but saves on effortless rolling and shaping."
1 min read
How to Cook Japanese Salmon & Avocado Rice |
Ingredients Japanese Salmon & Avocado Rice:
- 300g sushi rice
- 350g skinless salmon fillet
- 2 small, ripe avocados, sliced
- juice 1 lemon
- 4 tsp light soy sauce
- 4 tsp roasted sesame seeds
- 2 spring onions, thinly sliced
- 1 red chili, seeds removed and thinly sliced
- a small handful of coriander leaves
How to Make Japanese Salmon & Avocado Rice:
- Rinse the rice through a sieve until the water is clear. Drain and put in a large saucepan with 400ml of water. Bring to a boil, reduce heat, cover and cook for 10-12 minutes until rice is almost cooked through. Remove from heat, then let sit, covered, for another 10 minutes.
- Thinly slice salmon and arrange it on a plate with avocado slices. Drizzle over the lemon juice and soy, making sure everything is evenly covered. Leave in the refrigerator to marinate for 10 minutes.
- Carefully dip the juice from the salmon plate into the rice, then toss with a pinch of salt. Divide the rice among 4 bowls. Sprinkle sesame seeds, scallions, chilies, and coriander over the salmon and avocado, then serve with rice.