Sushi-style rice salad with salmon
8
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Ingredients
Lime Juice, Fresh
30 ml
Salmon, raw
4 fillet(s), medium
White rice, microwaveable
2 pouch(es), basmati
Sesame Oil
½ tablespoon(s)
Rice Wine Vinegar
2 tablespoon(s)
Wasabi paste
5 ml
Honey
1 teaspoon(s), level
Rocket
4 portion(s)
Chives, Fresh
1 teaspoon(s), chopped
Cucumber
1 individual, extra large, cut into ribbons
Pickled sushi ginger
60 g
Soy Sauce
4 tablespoon(s)
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Squeeze the juice of 1 lime over the salmon fillets, then wrap them in a parcel of baking paper. Bake for 12-15 minutes, until cooked through. Leave to cool, then flake.
2
Meanwhile, cook the rice to pack instructions. Whisk together the oil, rice wine vinegar, wasabi paste and the honey to make a dressing. When the rice is cool, stir through the dressing, along with 50g chopped rocket and a handful of chopped fresh chives.
3
Put the rice on a serving plate and top with the salmon, cucumber and ginger. Serve the soy sauce in a dipping bowl.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.