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Smoked salmon sushi salad bowl


Serves: 2
timePrep time: 15 mins
timeTotal time:
Smoked salmon sushi salad bowl
Recipe photograph by Karen Thomas

Serves: 2
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
582Kcal
Fat
26gr
Saturates
6gr
Carbs
54gr
Sugars
8gr
Fibre
9gr
Protein
28gr
Salt
4.5gr

Dr Hazel Wallace aka The Food Medic

Dr Hazel Wallace aka The Food Medic

Dr Hazel Wallace works as a junior doctor in London and is a qualified personal trainer. She has turned her personal interest in healthy eating into two recipe and fitness books, The Food Medic and The Food Medic for life.
See more of Dr Hazel Wallace aka The Food Medic’s recipes
Dr Hazel Wallace aka The Food Medic

Dr Hazel Wallace aka The Food Medic

Dr Hazel Wallace works as a junior doctor in London and is a qualified personal trainer. She has turned her personal interest in healthy eating into two recipe and fitness books, The Food Medic and The Food Medic for life.
See more of Dr Hazel Wallace aka The Food Medic’s recipes

Ingredients

  • 120g brown rice
  • 100g Tenderstem broccoli
  • 2 handfuls of spinach
  • 150g smoked salmon
  • 1 ripe avocado, peeled, stoned and sliced
  • 2 spring onions, finely chopped
  • 1 tbsp sesame seeds, toasted
  • 1 sheet sushi nori seaweed (optional)
For the dressing
  • 2 tbsp tamari (or soy sauce)
  • 1 tsp honey
  • ¼-½ tsp wasabi paste, to taste
  • juice of ½ lime

Step by step

Get ahead
Prepare 1 day ahead for a portable lunch (keep chilled). Bring back to room temperature; add the avocado and nori before eating.
  1. Boil the rice for 25-30 minutes until tender, or for the length of time on the packaging. Drain and set aside. Steam or boil the broccoli for 2-3 minutes; put in ice-cold water to refresh, and drain.
  2. Make the dressing by whisking all the ingredients together. Pour most of the dressing over the rice and mix well.
  3. Divide the spinach between 2 bowls, then divide the rice, smoked salmon, avocado and broccoli equally.
  4. Sprinkle with the spring onions, seeds; drizzle with reserved dressing. If using seaweed, snip into matchstick-sized strips and sprinkle over the top.

    Recipe adapted from The Food Medic, £20, Yellow Kite. 
Chef quote
This sushi-inspired salad takes just 15 minutes of prep and packs more nutritional punch than takeaway sushi. For a vegetarian version, swap salmon for tofu or roasted sweet potato. Use reduced-salt soy sauce to lower the salt content

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