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