Bright, light and tasty.
PREP TIME 30 minutes | TOTAL TIME 30 minutes | SERVES 4
INGREDIENTS
- 2 cups brown basmati rice
- 350 g sashimi-grade salmon
- 2 tbsp sesame seeds
- 1 tbsp wasabi powder
- 2 tbsp olive oil
- 100 g baby Asian salad leaves
- 70 g pickled ginger
- 2 spring onions, thinly sliced
- 1 fresh long red chilli, thinly sliced
- 1 avocado, chopped
- 2 tbsp soy sauce
- 2 tbsp lime juice
- 1 tbsp olive oil
- extra lime wedges, to serve
METHOD
COOK the rice according to packet instructions.
ROLL salmon in combined sesame seeds and wasabi powder until coated.
HEAT oil in a large frying pan over high heat; cook salmon for 1 minute each side or until browned but still raw in the centre. Cool for 5 minutes. Cut into thin slices.
PLACE brown rice in a large bowl with salad leaves, ginger, onion, chilli and avocado; toss gently to combine.
COMBINE soy sauce, lime juice and extra oil in a screw-top jar; shake well.
ARRANGE rice salad and salmon on a platter; drizzle with dressing. Serve with lime wedges.
TIP: If you can’t find wasabi powder, use the equivalent amount of wasabi paste and spread it over the salmon before rolling it in sesame seeds. To make this gluten-free, use tamari instead of soy sauce.
Written for Food&Home
Featured image: Aremedia