Salmon and Avocado Rice

Okay so today I was talking with some of the biologists today (holler!) and since I have already mentioned one by name there are other shout outs that need to be done … so thanks to Ellie for subscribing to my blog. Getting that e-mail on the train on the way to university really brightened a morning where my iPod conked out leaving me to the mercy of a slightly unnerving old man sitting next to me.

Tonight’s recipe is a little over the calorie count but this is nori-less sushi mix and as such I endorse it fully. In order to make this slightly more authentic I added some mirin and sugar to the rice.

Ingredients (serves 4):

• 300g sushi rice, rinsed until the water runs clear
• 1 tbsp mirin
• 1 tbsp sugar
• 350g skinless salmon fillets, thinly sliced
• 2 small, ripe avocados, sliced
• Juice of 1 lemon
• 4 tsp light soy sauce
• 4 tsp toasted sesame seeds
• 2 spring onions, thinly sliced
• 1 red chilli, deseeded and thinly sliced

Put the rice in a pan with the mirin, sugar and 400ml of water. Bring this to the boil and then lower the heat and cook for 10 minutes. After this remove from the heat and leave covered for 10 minutes.

Add the avocado and salmon to a large plate and pour over the soy sauce and lemon juice. Stick this in the fridge for 10 minutes.

Split the rice between the bowls and serve with the salmon, avocado, spring onions and chilli. Sprinkle the sesame seeds on top and serve.

Adapted from here

Verdict: Handling raw fish is a little weird to be perfectly honest as is the prospect of eating it… I know sushi contains raw fish and I love eating it but it’s weird when you do it yourself… even though I have made proper sushi before.

What this is essentially is a California Roll mix without the surrounding seaweed. The seasoning made the salmon and avocado taste great. It would have been great as a wrap too (with all the spring onion, chilli and sesame seed gubbins).

Calorie Count:  519 per serving

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