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

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.