Japanese salmon & avocado rice

This dish contains the goodness of sushi but
saves you the painstaking rolling and shaping

  • Prep:15 mins
    Cook:15 mins
    Plus marinating
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 519
  • fat 22g
  • saturates 3g
  • carbs 59g
  • sugars 1g
  • fibre 2g
  • protein 25g
  • salt 1.02g


  • 300g sushi rice
  • 350g skinless salmon fillets
  • 2 small, ripe avocados, sliced
  • juice 1 lemon
  • 4 tsp light soy sauce
  • 4 tsp toasted sesame seeds
  • 2 spring onions, thinly sliced
  • 1 red chilli, deseeded and thinly sliced
  • small handful coriander leaves


Sushi rice is available in most supermarkets, but if you can't find it, simply use basmati.


  1. Rinse the rice in a sieve until the water runs clear. Drain and put in a large pan with 400ml water. Bring to the boil, turn the heat to low, cover, then cook for 10-12 mins until the rice is almost cooked. Remove from the heat, then leave, covered, for another 10 mins.

  2. Thinly slice the salmon and arrange on a platter with the sliced avocado. Drizzle over the lemon juice and soy, making sure everything is evenly covered. Leave in the fridge to marinate for 10 mins.

  3. Carefully tip the juices from the salmon platter into the rice, then stir in with a little salt. Divide the rice between 4 bowls. Scatter the sesame seeds, spring onions, chilli and coriander over the salmon and avocado, then serve with the rice.

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