

Sushi and avocado salad with garlic mayonnaise
Ingredients
- 1 ¾ cups basmati brown rice
- 4 tablespoons sesame oil
- 3 cloves garlic, finely chopped
- 4cm piece fresh ginger, peeled, chopped
- ¼ cup salt-reduced soy sauce
- 2 chillies (or more if you prefer), deseeded, finely chopped
- ¼ cup apple ciderhard ciderX vinegar
- 3 x 5g packs roasted nori snacks
- 2 x 210g cans red salmon
- ¼ cup sesame seeds
- ¼ cup sunflower seeds
- ½ telegraph cucumber, cubed
- 2 carrots, julienned
- 1 red capsicum, deseeded, cubed
- 1 yellow capsicum, deseeded, cubed
- ½ bag baby spinach
- 1 avocado, sliced
- 4 tablespoons garlic mayonnaise
Log In or Sign Up to save this recipe to your shopping list.
Instructions
1 Cook rice following packet directions. Set aside to cool.
2 Meanwhile, place sesame oil in a pan over high heat. Add garlic, ginger and soy sauce and cook for 3 minutes. Pour over cooled rice along with chillies and cider vinegar. Mix well.
3 Tear nori sheets in pieces and add to rice. Add salmon, seeds, cucumber, carrot, capsicum and spinach and gently toss to mix.
4 Serve salad topped with avocado and drizzled with mayonnaise.
Variations
Make it gluten-free: Use Tamari instead of soy sauce; just reduce the quantity a bit
See also:
Nutrition Info (per serve)
-
Calories 609 cal
-
Kilojoules 2550 kJ
-
Protein 23 g
-
Total fat 32 g
-
Saturated fat 5 g
-
Carbohydrates 55 g
-
Sugar 8 g
-
Dietary fibre 8 g
-
Sodium 710 mg
-
Calcium 110 mg
-
Iron 4 mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
Sign up for the
newsletter
Delicious recipes and expert health advice you can trust, delivered to your inbox.
More recipes you may like
Makeover recipes
Advertisement
Dairy free
Advertisement
Pasta, rice and noodle dishes
Advertisement