Ingredients
- 300g (raw weight) then cooked wild rice (Sushi or brown rice)
- 400g salmon fillet
- 2 large handfuls lettuce, shredded
- 150g edamame beans, cooked
- 1 large carrot, peeled and shaved
- 1 avocado, sliced
- 1 spring onion, sliced
- 1 tbsp sesame seeds
- Soy sauce (optional)
- For the picked raddish (optional):
- 4 radish, thinly sliced
- 1 tsp sugar
- 1 tbsp apple cider vinegar
- 1/2 tsp salt
- 2 tbsp boiling water
- For the sauce:
- 60 ml low fat mayonnaise
- 1 tsp sriracha
- 2 tsp lime juice
Instructions
Mix sugar, apple cider vinegar, salt, and boiling water in a bowl until dissolved. Add your sliced radish and let it do its thing while you prepare the rest.
Follow the packet instructions unless you fancy eating them raw (which, spoiler: isn’t great).
Remove the skin and slice it into bite-sized cubes. Feeling brave? Eat it raw. Feeling cautious? Sear it in a hot pan with a splash of olive oil until golden.
Divide the rice between four bowls. Artfully arrange the lettuce, edamame, carrots, avocado, and pickled radish. Or just chuck it all in—it’ll taste amazing either way.
Mix mayo, sriracha, and lime juice in a bowl. Drizzle generously over your masterpiece.
Sprinkle with spring onion, sesame seeds, and a splash of soy sauce for that final touch.
Pat yourself on the back for making something so ridiculously tasty in just 15 minutes.
- Prep Time: 15 mins
- Cook Time: N/A
Nutrition
- Serving Size: 1
- Calories: 541
- Fat: 21 g
- Carbohydrates: 66 g
- Protein: 22 g
