Japanese Salmon And Avocado Rice

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 10 ounces sushi rice
• 12 ounces skinless salmon fillet
• 2 avocados, sliced
• 1 lemon, juice
• 4 teaspoons soy sauce
• 4 teaspoons sesame seeds, toasted (optional)
• 2 scallions, thinly sliced
• 1 red chili pepper, deseeded and thinly sliced
• 1 ounce cilantro, leaves only

Recipe

• 1 rinse the rice in a sieve until the water runs clear. drain and put in a large pan with 1 3/4 cups cold water.
• 2 bring to the boil, turn the heat to low, cover then cook for 10-12 mins until the rice is almost cooked.
• 3 remove from the heat then leave, covered, for 10 minutes.
• 4 thinly slice the salmon the arrange on a platter with the sliced avocado.
• 5 drizzle over the lemon juice and soy, making sure everything is evenly covered.
• 6 leave in the fridge to marinate for 10 minutes.
• 7 carefully tip the juices from the salmon platter over the rice then stir with a pinch of salt.
• 8 divide the rice between four bowls.
• 9 scatter the seasame seeds, scallions, chili and cilantro over the salmon and avocado and serve with the rice.