A deconstructed sushi roll – all the flavour and none of the fuss! If you like, replace the salmon with large cooked prawns. Serves 4
250g ready-cooked brown rice 3 tbsp rice vinegar 1 tsp castor sugar 2 avocados, peeled, stoned and sliced 1 cucumber, halved lengthways and sliced 75g ready-to-eat edamame beans or peas, defrosted if frozen 1 large carrot, peeled and coarsely grated 2 tbsp pickled ginger, roughly chopped 150g smoked-salmon strips ½ to 1 tsp wasabi paste, to taste 2 tbsp soya sauce 5 sheets nori (seaweed), optional 1 tbsp black or white sesame seeds 1. Spread rice out on a plate to cool. Mix 1 tbsp of rice vinegar with the sugar and pour over the rice. Set aside to cool. 2. Meanwhile, in a large bowl, mix avocado slices, cucumber, edamame beans or peas, carrot, ginger and smoked salmon. In a small jug, mix remaining rice vinegar, wasabi paste and soya sauce. 3. If using, lay nori sheets over a large serving plate. Mix cooled rice into salmon mixture and spoon onto the platter. Sprinkle over sesame seeds and serve with the dressing on the side.
EACH SERVING About 1 620kJ, 18g protein, 20g fat (4g saturated), 28g carbohydrate (5g total sugars), 11g fibre.