Sushi salad

Michael Craig

Ingredients

1 cup	Cooked rice, brown rice or sushi rice (Main)
1 Tbsp	Soy sauce
1 Tbsp	Chilli oil
2 Tbsp	Sesame oil
½	Lemons, juice of
1	Carrot, cut into matchsticks
½	Red capsicums, cut into strips
½	Avocados, cut into cubes
1 handful	Mung bean sprouts
1 handful	Fresh coriander
1 Tbsp	Black sesame seeds
1	Nori sheet, cut into thin strips
200 g	Smoked salmon, wood-smoked, broken into chunks, optional
1 serving	Pickled ginger, optional
1 serving	Wasabi paste, optional

Directions

1. Spread the rice on your serving plate.
2. For the dressing, place soya sauce, sesame oil, and chilli oil in a small jug and mix well with a fork.
3. Drizzle dressing over the rice. Scatter over the carrot, capsicum, and avocado, and squeeze over the lemon juice. Add the salmon here if you're using it.
4. Garnish with mung beans, coriander, black sesame seeds and nori strips. Serve with wasabi and pickled ginger on the side if you wish.