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Nutrition Facts
Serving Size 1 (319g) Recipe makes 4 servings
Calories 542
Calories from Fat 164		(30%)
Amount Per Serving		%DV
	Total Fat 18.3g	28%
	Saturated Fat 2.7g	13%
	Monounsaturated Fat 10.8g
	Polyunsaturated Fat 3.2g
	Trans Fat 0.0g
Cholesterol 44mg		14%
Sodium 410mg		17%
Potassium 965mg		27%
Total Carbohydrate 71.9g		23%
	Dietary Fiber 10.6g	42%
	Sugars 1.6g
Protein 25.4g		50%
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Japanese Salmon and Avocado Rice

Recipe #390620 | 40 min | 25 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: English_Rose
Sep 17, 2009

This dish contains the goodness of sushi without the painstaking rolling and shaping. The salmon is marinated in lemon juice and soy which 'cooks' and flavors the fish. Sushi rice is available in most stores, but if you can't find it use basmati rice instead.

SERVES 4 (change servings and units)

Ingredients

10 ounces sushi rice
12 ounces skinless salmon fillet
2 avocados, sliced
1 lemon, juice
4 teaspoons soy sauce
4 teaspoons sesame seeds, toasted (optional)
2 scallions, thinly sliced
1 red chili pepper, deseeded and thinly sliced
1 ounce cilantro, leaves only

Directions

1
Rinse the rice in a sieve until the water runs clear. Drain and put in a large pan with 1 3/4 cups cold water.
2
Bring to the boil, turn the heat to low, cover then cook for 10-12 mins until the rice is almost cooked.
3
Remove from the heat then leave, covered, for 10 minutes.
4
Thinly slice the salmon the arrange on a platter with the sliced avocado.
5
Drizzle over the lemon juice and soy, making sure everything is evenly covered.
6
Leave in the fridge to marinate for 10 minutes.
7
Carefully tip the juices from the salmon platter over the rice then stir with a pinch of salt.
8
Divide the rice between four bowls.
9
Scatter the seasame seeds, scallions, chili and cilantro over the salmon and avocado and serve with the rice.