Ingredients
| 1 cup | Cooked rice, brown rice or sushi rice (Main) |
| 1 Tbsp | Soy sauce |
| 1 Tbsp | Chilli oil |
| 2 Tbsp | Sesame oil |
| ½ | Lemons, juice of |
| 1 | Carrot, cut into matchsticks |
| ½ | Red capsicums, cut into strips |
| ½ | Avocados, cut into cubes |
| 1 handful | Mung bean sprouts |
| 1 handful | Fresh coriander |
| 1 Tbsp | Black sesame seeds |
| 1 | Nori sheet, cut into thin strips |
| 200 g | Smoked salmon, wood-smoked, broken into chunks, optional |
| 1 serving | Pickled ginger, optional |
| 1 serving | Wasabi paste, optional |
Directions
- Spread the rice on your serving plate.
- For the dressing, place soya sauce, sesame oil, and chilli oil in a small jug and mix well with a fork.
- Drizzle dressing over the rice. Scatter over the carrot, capsicum, and avocado, and squeeze over the lemon juice. Add the salmon here if you're using it.
- Garnish with mung beans, coriander, black sesame seeds and nori strips. Serve with wasabi and pickled ginger on the side if you wish.