For ➍ 300 g sushi rice
350 g skinless salmon fillet
2 small, ripe avocados, sliced
juice 1 lemon
4 ts light soy sauce
4 ts toasted sesame seeds
2 spring onions / scallions, thinly sliced
1 red chilli, deseeded & thinly sliced
small handful coriander leaves
salt
Rinse the rice in a sieve until the water runs clear. Drain and put in a large pan with 4 dl water. Bring to the boil, turn the heat to low, cover, then cook for 10-12 m until the rice is almost cooked. Remove from the heat, then leave, covered, for another 10 m.
Thinly slice the salmon and arrange on a platter with the sliced avocado. Drizzle over the lemon juice and soy, making sure everything is evenly covered. Leave in the fridge to marinate for 10 m.
Carefully tip the juices from the salmon platter into the rice, then stir in with a little salt. Divide the rice between 4 bowls.
Scatter the sesame seeds, spring onions, chilli and coriander over the salmon and avocado, then serve with the rice.
Thinly slice the salmon and arrange on a platter with the sliced avocado. Drizzle over the lemon juice and soy, making sure everything is evenly covered. Leave in the fridge to marinate for 10 m.
Carefully tip the juices from the salmon platter into the rice, then stir in with a little salt. Divide the rice between 4 bowls.
Scatter the sesame seeds, spring onions, chilli and coriander over the salmon and avocado, then serve with the rice.
A sushi like combination without the rolling.
