Smoked Salmon & Avocado Rice Bowl

• 150 gsmoked salmon, torn
• 200 gsushi rice, cooked and cooled
• 1 tsprice vinegar
• 1cucumber, sliced into half-moons
• 2spring onions, sliced
• 1 tbspsoy sauce
• 1 tspsesame oil
• 1avocado, sliced
• 1 tbspsesame seeds
• 1sheet nori, torn into strips
• Fine salt and black pepper
• 50 gpickled ginger (optional)
• 800 mlmiso soup (optional)
• 150 gcooked, podded edamame (optional)

Method

1. 1Tip the cooked, cooled rice into a wide bowl and fork through the rice vinegar with a pinch of salt, gently separating the grains.
2. 2While the rice settles, slice the avocado, cut the cucumber into half-moons, and tear the smoked salmon into ribbons. Let the smoked salmon lose its fridge chill so its flavour is not muted.
3. 3Whisk the soy sauce and sesame oil together in a small bowl. Taste it on the tip of a spoon; most of the salt comes from the soy, but a final pinch ties it together and stops the sesame from going flat.
4. 4Divide the rice between two shallow bowls, pressing it into an even bed with the back of a spoon.
5. 5Arrange the salmon, avocado and cucumber over the rice in distinct sections rather than tossing it through; the visual contrast is half the pleasure, and each forkful gets to be its own thing.
6. 6Spoon the soy and sesame dressing over each bowl, letting it pool into the rice rather than drowning the toppings. Taste a corner.
7. 7Scatter with the sliced spring onions, sesame seeds and torn nori strips. Add the optional pickled ginger, miso soup and cooked edamame if using, and serve straight away.

Per serving

kcal

474

protein

25.7g

fibre

6.8g

carbs

42g

fat

23.8g