( SERVES 2 )
Photo by Michael Craig
|1 cup||Cooked rice, brown rice or sushi rice|
|1 Tbsp||Soy sauce|
|1 Tbsp||Chilli oil|
|2 Tbsp||Sesame oil|
|½||Lemon, juice of|
|1||Carrot, cut into matchsticks|
|½||Red capsicum, cut into strips|
|½||Avocado, cut into cubes|
|1 handful||Mung bean sprouts|
|1 handful||Fresh coriander|
|1 Tbsp||Black sesame seeds|
|1||Nori sheet, cut into thin strips|
|200 g||Smoked salmon, wood-smoked, broken into chunks, optional|
|1 serving||Pickled ginger, optional|
|1 serving||Wasabi paste, optional|
- Spread the rice on your serving plate.
- For the dressing, place soya sauce, sesame oil, and chilli oil in a small jug and mix well with a fork.
- Drizzle dressing over the rice. Scatter over the carrot, capsicum, and avocado, and squeeze over the lemon juice. Add the salmon here if you're using it.
- Garnish with mung beans, coriander, black sesame seeds and nori strips. Serve with wasabi and pickled ginger on the side if you wish.