Ingredients

The following ingredients have 4 Servings
  • 300g sushi rice
  • 350g sushi-grade skinless salmon fillet
  • 2 small, ripe avocados , sliced
  • juice 1 lemon
  • 4 tsp light soy sauce
  • 4 tsp toasted sesame seeds
  • 2 spring onions , thinly sliced
  • 1 red chilli , deseeded and thinly sliced
  • small handful coriander leaves

Instruction

  • Rinse the rice in a sieve until the water runs clear. Drain and put in a large pan with 400ml water. Bring to the boil, turn the heat to low, cover, then cook for 10-12 mins until the rice is almost cooked. Remove from the heat, then leave, covered, for another 10 mins.
  • Thinly slice the salmon and arrange on a platter with the sliced avocado. Drizzle over the lemon juice and soy, making sure everything is evenly covered. Leave in the fridge to marinate for 10 mins.
  • Carefully tip the juices from the salmon platter into the rice, then stir in with a little salt. Divide the rice between 4 bowls. Scatter the sesame seeds, spring onions, chilli and coriander over the salmon and avocado, then serve with the rice.