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Smoked salmon rice salad

Have some leftover smoked fish on your hands? Create this light and fresh Asian-style salad with a chilli and sesame dressing

  • Prep: 10 mins
    No cook
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 269
  • Carbohydrates 39
  • Saturated Fat 1
  • Sugar 3
  • Protein 9
  • Fat 8
  • Fibre 1
  • Salt 1

Nutrition per serving

  • Calories 269
  • Carbohydrates 39
  • Saturated Fat 1
  • Sugar 3
  • Protein 9
  • Fat 8
  • Fibre 1
  • Salt 1

Ingredients

  • 500g cooked rice, cooled (about 300g uncooked rice)
  • bunch spring onion, sliced
  • ½ cucumber, deseeded and sliced
  • small bag rocket leaves
  • large handful leftover smoked salmon (about 75g)
  • 2 tbsp rice vinegar
  • 2 tbsp sesame oil
  • zest and juice 1 lemon
  • 1 tsp chilli sauce (optional), we used sriracha
  • ½ tsp sugar

Method

  1. Whisk the dressing ingredients and set aside. Toss together the salad ingredients in a large bowl with the dressing. Serve from the bowl or pile onto a serving platter.