A refreshing meal on a hot day. If you prefer your salmon more cooked, oil the fillet and cook it in a frying pan for 2-3 minutes until not quite cooked all the way through, slicing or flaking to serve. This recipe forms part of the January 14 Meal Planner created in partnership with New World.
![Rachael Hale McKenna](https://www.nzherald.co.nz/resizer/v2/OEIFX6HZLTL72QZ7XUT6E7QT6Y.jpg?auth=81acd8122b6ba81d3e425ae36890392b275e63287b3d644542c8a9aae2d61982&width=16&height=14&quality=70&smart=true)
Ingredients
1 ½ cups | Short grain rice (Main) |
¼ cup | Sushi vinegar |
130 g | Salmon fillets, Super fresh, skinned, boned and thinly sliced (Main) |
½ | Spring onions, thinly sliced |
2 | Radishes, thinly sliced |
½ | Avocados, sliced (Main) |
½ cup | Edamame beans, cooked and shelled |
½ cup | Cucumbers, diced |
2 Tbsp | Toasted sesame seeds |
2 | Nori sheets, snipped in to strips |
1 | Soy sauce, to serve |
1 | Wasabi paste, to serve |
Directions
- Cook rice using the absorption method on packet instructions or use a rice cooker.
- Once rice is cooked, tip it in to a non-metalic bowl and mix through the sushi vinegar. Mix well with a wide wooden spoon to ensure all the rice is coated and to help cool it a little.
- Place the rice in to two bowls. Place the salmon, spring onion, radish, avocado, edamame and cucumber in sections on top of the rice.
- Sprinkle with sesame seeds and nori strips and serve with soy sauce and wasabi if desired.