Smoked salmon sushi salad bowl
Serves 2 | prep 15 mins | total time
Smoked salmon sushi salad bowl
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Serves 2 | prep 15 mins | total time
Rate
Nutritional information (per serving)
Calories
582Kcal
Fat
26gr
Saturates
6gr
Carbs
54gr
Sugars
8gr
Fibre
9gr
Protein
28gr
Salt
4.5gr
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.
- 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.
- Make the dressing by whisking all the ingredients together. Pour most of the dressing over the rice and mix well.
- Divide the spinach between 2 bowls, then divide the rice, smoked salmon, avocado and broccoli equally.
- 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.
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
