Avocado, Salmon, and Sesame Rice Bowl
From Posh Rice [1] by Emily Kydd
Notes
Try shaping your avocado slices into a rose [2], or if life's too short, serve in slices on top of the rice.
Ingredients
- Salt
150 grams / 1 cup short-grain brown rice
1 tablespoon toasted sesame seeds
100 grams / 4 ounces edamame beans, defrosted if frozen
1 avocado
1 fillet (about 90 grams / 3 ounces) hot smoked salmon
Handful coriander (cilantro) leaves, roughly chopped
For the dressing:
1 tablespoon sesame oil
1 tablespoon soy sauce
1 tablespoon mirin
1/2 heaped teaspoon grated ginger
Drizzle of honey
Directions
- Cook the rice in salted water according to the packet instructions. Drain, then spread it out on a tray and leave to cool. Meanwhile, mix together the dressing ingredients in a small bowl.
- Tip the rice into a bowl, then stir in the dressing, most of the sesame seeds, and the edamame beans. Divide between bowls.
- Halve the avocado, remove the stone and peel off the skin. Place an avocado half cut-side down on a chopping board, then slice very thinly across its width. With the slices remaining standing as they are, gently fan them to form a line of slices. Starting at one end, carefully roll up the line to form a rose shape and place it on top of the rice.
- Flake over the salmon, then scatter the coriander and remaining sesame seeds on top.
Information
- Category
- Rice, Main Dishes
- Cuisine
- North American
- Yield
- Serves 2
- Total Time
- 39 minutes, 59 seconds