HEALTH NEWS

Find out if rice is really good for you, plus our ‘sushi’ bites

Not everyone likes raw fish, so we’ve used smoked salmon in these sushi-style brown rice bites. If you prefer the real thing, add thin slices of sushi-grade tuna or salmon instead.

SERVES 2 PREP 10 mins COOK 25 mins EASY

1 tbsp brown rice vinegar

½ tsp sugar

85g short-grain brown sushi rice 2 tsp dried kelp flakes

½ avocado, quartered and sliced

diagonally

75g smoked salmon, torn into strips 1 tsp toasted sesame seeds wasabi, sushi ginger and tamari,

to serve

1 Mix the vinegar with the sugar and set aside. Tip the rice and kelp into a small non-stick pan with 300ml water. Cover and cook over a low heat for 20 mins until tender. Remove the lid and cook for

3-5 mins, so the excess water evaporates. Be careful not to let it catch on the base of the pan. Stir in the vinegar mixture, then carefully spread out on a plate to cool at room temperature. 2 When the rice is cool, shape into an oblong, then divide into 12 equal portions. With wet hands, take a portion of rice, put it in the palm of your hand and squeeze together quite tightly so that it forms a little cylinder that sticks together. Repeat with the remaining rice. Top each rice cylinder with a slice of avocado, then wrap with a strip of smoked salmon. Scatter with sesame seeds, then serve with the wasabi, sushi ginger and tamari.

GOOD TO KNOW gluten free

PER SERVING 277 kcals • fat 12g • saturates 3g •

carbs 29g • sugars 2g • fibre 3g • protein 12g •

salt 1.3g