Jamie Magazine
By Sarah Tildesley
Simple sushi salad
With hot-smoked salmon, avocado & kale
35 mins
Not Too Tricky
serves 2
About the recipe
You can always use smoked mackerel instead of hot-smoked salmon – and get the same good oils and an amazing flavour. This recipe has been created to be taken to work in your lunchbox.
Recipe From
Ingredients
80g sushi rice
½ a small head of broccoli
1 large handful of kale
1 ripe avocado
low-salt soy sauce
1 teaspoon wasabi paste
2 limes
1 tablespoon runny honey
1cm piece of ginger
120g hot-smoked salmon, from sustainable sources
50g pea shoots or 20g cress
Method
- Cook the rice according to the packet instructions.
- Cut the broccoli into florets, then steam with the kale in a steamer sitting on top of the rice until just tender. Refresh under cold running water.
- Transfer the rice and greens to your lunchbox.
- Halve and destone the avocado, then use a fork to mash the flesh in its skin. Add a little splash of soy sauce, the wasabi paste and the juice from 1 lime.
- Keep your spiked avocado in its skin and use it as a container. Cover with clingfilm (if you're feeding a friend at work, just push the halves together), and pop it in your lunchbox.
- For a dressing, pour 1 tablespoon of soy sauce into a jam jar, add the juice of the remaining lime and the honey. Peel and grate in the ginger.
- Flake the salmon over the rice and greens and sprinkle the pea shoots or cress on top.
- Keep your lunchbox, dressing and avocado refrigerated until ready to eat, then shake the dressing and pour over the rice and salmon, mix to coat, and enjoy, with the avocado on the side.
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