Ingredients
- 300 grams dry rice (dry 1 1/2 cups, sushi glutinous white rice)
- 1 fillet skinless (350 grams) salmon
- 2 small (280 grams) avocados, whole (ripe & sliced)
- 3 tablespoons lemon juice
- 4 teaspoons soy sauce
- 4 teaspoons sesame seeds (toasted)
- 2 spring onions, thin-sliced
- 1 red chilli pepper (seeds removed & thin-sliced)
- Coriander leaves (small handful)
How to Make
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Step 1: Rinse the rice in a sieve until the water runs clear. Drain & put in a lrg pan w/480 ml water (2 cups). Bring to a boil, turn the heat to low, cover & then cook for 10-12 mins until the rice is almost cooked. Remove from the heat, allow to sit for 10 min & DO NOT remove the cover.
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Step 2: Thinly slice the salmon & arrange on a plate w/the sliced avocado. Drizzle over the lemon juice & soy, making sure everything is evenly covered. Put in the fridge to marinate for 10 mins.
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Step 3: Then carefully tip the juices from the salmon plate into the rice & stir in a little salt as desired. Divide the rice evenly between 4 bowls & place it in the bottom of ea bowl. Top w/the sliced salmon & avocado. Scatter the sesame seeds, spring onions, chilli & coriander leaves over the salmon & avocado. Serve proudly & ENJOY!
We hope you enjoy this recipe!
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