Irish Daily Mail - YOU - - FOOD MEDIC -

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.

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