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Photo of Sushi-style rice salad with salmon by WW

Sushi-style rice salad with salmon

8
Points® value
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.

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