Avocado, salmon & sesame rice bowl

Avocado, salmon & sesame rice bowl

By
From
Posh Rice
Serves
2
Prep
40 mins

Try shaping your avocado slices into a rose, or if life’s too short, serve in slices on top of the rice.

Ingredients

Quantity Ingredient
150g short-grain brown rice
1 tablespoon toasted sesame seeds
100g edamame beans, defrosted if frozen
1 avocado
1 fillet, hot smoked salmon (about 90g)
handful coriander leaves, roughly chopped
salt

For the dressing

Quantity Ingredient
1 tablespoon sesame oil
1 tablespoon soy sauce
1 tablespoon mirin
1/2 heaped teaspoon grated ginger
drizzle honey

Method

  1. Cook the rice in salted water according to the packet instructions. Drain, then spread it out on a tray and leave to cool. Meanwhile, mix together the dressing ingredients in a small bowl.
  2. Tip the rice into a bowl, then stir through the dressing, most of the sesame seeds and the edamame beans. Divide between bowls.
  3. Halve the avocado, remove the stone and peel off the skin. Place an avocado half cut-side down on a chopping board, then slice very thinly across its width. With the slices remaining standing as they are, gently fan them to form a line of slices. Starting at one end, carefully roll up the line to form a rose shape and place it on top of the rice.
  4. Flake over the salmon, then scatter the coriander and remaining sesame seeds on top.
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