Japanese Salmon And Avocado Rice

1. 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. 2

   Bring to the boil, turn the heat to low, cover then cook for 10-12 mins until the rice is almost cooked.

3. 3

   Remove from the heat then leave, covered, for 10 minutes.

4. 4

   Thinly slice the salmon the arrange on a platter with the sliced avocado.

5. 5

   Drizzle over the lemon juice and soy, making sure everything is evenly covered.

6. 6

   Leave in the fridge to marinate for 10 minutes.

7. 7

   Carefully tip the juices from the salmon platter over the rice then stir with a pinch of salt.

8. 8

   Divide the rice between four bowls.

9. 9

   Scatter the seasame seeds, scallions, chili and cilantro over the salmon and avocado and serve with the rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.