- 2 cups basmati rice
- 3 tablespoons sesame oil
- 2-3 cloves garlic, finely chopped
- 2.5cm piece fresh ginger, peeled, chopped
- ½ cup tamari or salt-reduced soy sauce
- 3-5 chillies (or more if you prefer), finely chopped
- ¾ cups ciderhard ciderX vinegar
- 8-10 nori sheets (seaweed sheets)
- 360g can salmon
- ⅓ cup sesame seeds, sunflower seeds or linseeds
- ½ bag baby spinach
- 1 avocado (optional)
1 Cook rice following packet directions.
2 Meanwhile, place a little sesame oil in a pan and cook garlic, half the ginger and a dash of tamari for 3 minutes on high.
3 When rice is cooked, rinse under warm water and drain. Place in a large bowl. Add heated garlic and ginger mix, diced chillies, remaining ginger, sesame oil, tamari and cider vinegar.
4 Tear nori sheets in pieces and add to rice. Add salmon, sesame seeds and baby spinach to rice. Stir together.
5 Taste and adjust dressing to your liking. Serve topped with sliced avocado (if using).
Place 2 big spoonfuls of rice mixture onto centre of nori sheet. Add avocado. Fold each side and both ends in to make a sushi parcel.
WINNER: Claire Tyler, Auckland
Meals in 20 minutes category: HFG reader recipe competition 2009
Clare says: “Most of the ingredients in this salad are available at very reasonable prices from local Asian supermarkets. I’m a triathlete and I eat this salad by the tubful.”
Nutrition Info (per serve)
Total fat 22g
–Saturated fat 4g
Dietary fibre 6g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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