Salmon sushi salad
Serves 1 Prep 15 mins Cook 10 mins
100g sushi rice 50g frozen soya beans 1 tbsp sesame oil 1 sheet of nori, torn handful of pomegranate seeds 50g smoked salmon, cut into bite-sized slices 1 small avocado, stoned, peeled and sliced 1 tsp black sesame seeds sushi ginger, to serve (optional) FOR THE DRESSING 1 tsp vegetable oil 2 tsp pomegranate molasses 1 tsp soy sauce
1 Rinse the sushi rice really well and put in a small saucepan covered with 200ml cold water. Bring to the boil, then simmer for 10 mins with the lid on. Remove from the heat and keep the lid on for 15 mins before transferring to a serving bowl.
2 Meanwhile, pour boiling water over the beans and leave to defrost until the rice is cooked. To make the dressing, combine all the ingredients, then set aside.
3 Heat the sesame oil in a non-stick pan and add the nori. Cook for 1-2 mins on a medium heat until crisp.
4 To assemble the salad, drain the edamame, then tip onto the rice along with the pomegranate seeds and salmon. Fan out the avocado slices on top and sprinkle over the black sesame seeds. Drizzle over the dressing and top with slices of sushi ginger, if you like. PER SERVING 862 kcals, fat 43g, saturates 7g, carbs 87g , sugars 9g , fibre 9g, protein 27g , salt 2.5g