Name: Salmon and avocado rice bowls
Total time: 20 min
Yield: 2
Cuisine: Japanese
Ingredients: 250g pouch wholegrain basmati rice; 3 spring onions, sliced; 1 tbsp mixed sesame seeds; 150g hot-smoked salmon, cold-smoked salmon or sushi-grade raw salmon; 150g frozen shelled edamame, defrosted; ½ cucumber, deseeded and cut into small cubes; 1 ripe avocado, chopped; 1 nori sheets, snipped; 1 tbsp white miso; 1 tbsp rice vinegar; 2 tbsp tamari or soy sauce; 2 tsp runny honey or maple syrup

A bowl filled with salmon, edamame beans, avocado and rice, with red chopsticks and a glass of water

250g pouch wholegrain basmati rice
3 spring onions
sliced
1 tbsp mixed sesame seeds
150g hot-smoked salmon, cold-smoked salmon or sushi-grade raw salmon
150g frozen shelled edamame
defrosted
½ cucumber
deseeded and cut into small cubes
1 ripe avocado
chopped
1 nori sheets
snipped

DRESSING

1 tbsp white miso
1 tbsp rice vinegar
2 tbsp tamari or soy sauce
2 tsp runny honey or maple syrup

Method

step 1
Whisk together the dressing ingredients in a small bowl. Break up the rice in another bowl, pour over a third of the dressing, half the spring onions and half the sesame seeds. Toss well and divide between two bowls.
step 2
Either remove the skin and any bones from the hot-smoked salmon, separate the slivers of cold-smoked salmon or chop the raw salmon into small cubes, and arrange over the top of the rice. Add piles of edamame, cucumber and avocado to the bowls. Scatter with the remaining spring onions and sesame seeds, and add the nori. Spoon over the remaining dressing to serve.