Salmon rice bowls

Rachael Hale McKenna

A refreshing meal on a hot day. If you prefer your salmon more cooked, oil the fillet and cook it in a frying pan for 2-3 minutes until not quite cooked all the way through, slicing or flaking to serve. This recipe forms part of the January 14 Meal Planner created in partnership with New World.

Rachael Hale McKenna

Ingredients

1 ½ cups	Short grain rice (Main)
¼ cup	Sushi vinegar
130 g	Salmon fillets, Super fresh, skinned, boned and thinly sliced (Main)
½	Spring onions, thinly sliced
2	Radishes, thinly sliced
½	Avocados, sliced (Main)
½ cup	Edamame beans, cooked and shelled
½ cup	Cucumbers, diced
2 Tbsp	Toasted sesame seeds
2	Nori sheets, snipped in to strips
1	Soy sauce, to serve
1	Wasabi paste, to serve

Directions

1. Cook rice using the absorption method on packet instructions or use a rice cooker.
2. Once rice is cooked, tip it in to a non-metalic bowl and mix through the sushi vinegar. Mix well with a wide wooden spoon to ensure all the rice is coated and to help cool it a little.
3. Place the rice in to two bowls. Place the salmon, spring onion, radish, avocado, edamame and cucumber in sections on top of the rice.
4. Sprinkle with sesame seeds and nori strips and serve with soy sauce and wasabi if desired.