DECONSTRUCTED SUSHI SALAD
If you’re a fan of sushi then you’ll love this deconstructed salad, which takes no time at all and packs more of a nutritional punch than your typical takeaway sushi. For a vegetarian version, swap the smoked salmon for tofu or roasted sweet potato. SERVES 2 120g brown rice 100g tender-stem broccoli 2 handfuls spinach 150g smoked salmon 1 ripe avocado 2 spring onions, finely chopped 1 tbsp sesame seeds 1 nori seaweed sheet (optional) FOR THE DRESSING 2 tbsp soy sauce or tamari 1 tsp honey ¼-½ tsp wasabi paste juice of ½ lime 1 Boil the rice for 25-30 minutes until soft, or for the length of time suggested on the packaging. Drain and set aside. 2 Steam or boil the broccoli for 5 minutes, then place in ice-cold water and drain. 3 Make the dressing by whisking all the ingredients together. Pour the dressing over the rice and mix well. 4 Take two separate bowls and place a handful of spinach in each. Divide the rice, smoked salmon, avocado and broccoli between the bowls. 5 Sprinkle with the spring onion and sesame seeds. If using the seaweed, cut it into small matchstick-sized strips with scissors and sprinkle over the top.