Easy Smoked Salmon 'Sushi' Bowl

Nutrition per serve

Ingredients

• 1pcs ginger
• 150g Japanese rice
• 1pcs carrot
• 1pcs Lebanese cucumber
• 1pcs avocado
• 1pcs lime
• 50g aioli mayonnaise
• 10ml sesame oil
• 100g smoked salmon slices
• 10g toasted sesame seeds

Method

1. Step 1 — Cook rice
   Check your avocado is ripe before starting (see cooking tip). Peel and finely grate ginger. Rinse rice until water runs clear. Put in a small saucepan, add ginger, ½ tsp salt and 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce heat to low and cook for 12 mins or until tender and water is absorbed. Turn off heat and stand, covered, for at least 5 mins.
2. Step 2 — Prep ingredients
   Meanwhile, shred the carrot using a julienne peeler or cut into thin matchsticks. Coarsely chop the cucumber. Quarter the avocado.
3. Step 3 — Prep lime
   Finely grate the zest of half the lime*, then juice the half.
4. Step 4 — Make aioli dressing
   Put the aioli, lime zest, 2 tsp lime juice and 2 tsp water in a bowl, season with salt and pepper and whisk to combine.
5. Step 5 — Fluff rice
   Fluff the rice with a fork. Add the sesame oil and stir to combine.
6. Step 6 — Get ready to serve
   Separate the smoked salmon slices, then coarsely tear into pieces. Divide the rice among bowls. Arrange the avocado in the centre of the bowls, then divide the salmon, carrot and cucumber around it. Drizzle with the aioli dressing and scatter with the sesame seeds to serve.

Allergens

Egg, Sesame, Fish