Ingredients
300 g sushi rice
350 g skinless salmon fillet
2 small, ripe avocados, sliced
juice 1 lemon
4 tsp light soy sauce
4 tsp toasted sesame seeds
2 spring onions, thin sliced
1 red chilli, deseeded & thin sliced
small handful coriander leaves
½ tsp SIDS CRAZY LEMON
Directions
Rinse the rice in a sieve until the water runs clear. Drain and put in a large pan with 400 ml water. Bring to the boil, turn the heat to low, cover, then cook for 10-12 minutes until the rice is almost cooked. Remove from the heat then leave, covered, for another 10 minutes.
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 minutes.
Carefully tip the juices from the salmon platter into the rice, then stir in with SIDS CRAZY LEMON. 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.
