Serves: Four to six people
Preparation and Cooking Time: 30 minutesI love this recipe and I've adapted it from the original sushi rice to my version with brown rice and always ensure that I'm using organic ingredients throughout. This dish is filling, super tasty and gives you a nice energy lift.
You’ll need these ingredients:
- 2 cups brown rice
- 2¼ cups water
- 1 tablespoon rice vinegar
- 1 teaspoon tamari sauce
- ½ teaspoon salt
- ½ teaspoon sesame oil
- 1 cup peas, fresh or frozen (organic)
- 1 cup broad beans (organic)
- 1 large avocado, sliced (organic)
- 3 spring onions, chopped (organic)
- 1 lime, zested (organic)
- 200-300g (7oz - 10oz) hot-smoked salmon
- 1 bunch coriander, chopped (organic)
- 2 teaspoons each: black and white sesame seeds, toasted
- ½ cup neutral oil, eg rice bran
- ½ cup rice vinegar
- 5cm (2 inch) piece fresh ginger, grated
- ½ lime, juiced
- 1 tablespoon honey
- 2 teaspoons tamari sauce
- ½ teaspoon fish sauce
Place rice, water, vinegar, tamari, salt and sesame oil in a rice cooker and cook as normal. Alternatively, place everything in a pot and cook to rice packet directions using the absorption method, adjusting the amount of water required as needed.
Meanwhile, place peas and broad beans in a large bowl, cover with boiling water and leave 3-5 minutes. Drain and refresh under cold water and drain again. Remove shells from broad beans.
Once rice is cooked, cool to room temperature then place in a large bowl and fold through peas, broad beans, avocado, spring onions, lime zest, salmon and half the coriander. Pour over about 1/3 cup of the dressing and mix to combine.
Transfer to a serving dish and sprinkle with sesame seeds and the remaining coriander. Serve remaining dressing next to the salad for guests to add to their liking.
Dressing: Place all ingredients in a small processor or blender and blitz 1-2 minutes. Alternatively, whisk ingredients together in a bowl.
Recipe from stuff.co.nz website
Link to original source: Sushi Rice Salad with Salmon, Peas and Avocado