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Brown rice and smoked salmon salad bowl
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Create a Japanese salad bowl with smoked salmon, brown rice, asparagus, pickled ginger, nori and sesame seeds.
Ingredients:
  • 300g brown rice
  • 48.00 gm miso paste
  • 1 bunch asparagus, thinly sliced diagonally
  • 150g snow peas, thinly sliced lengthways
  • 21.00 gm salt-reduced soy sauce
  • 10.00 gm sushi seasoning
  • 1 tsp sesame oil
  • 1 carrot, peeled, cut into matchsticks
  • 1 bunch red radishes, thinly sliced
  • 2 x 185g pkts hot-smoked salmon, skin removed, thickly sliced
Instructions:
  • In a large saucepan, mix the rice and miso paste together. Add 3 cups (750ml) of water, then bring to a boil over high heat. Lower the heat to simmer and cook covered for 25 minutes until the rice is tender and the liquid is absorbed. Let it sit covered for an additional 10 minutes to steam. Fluff the rice with a fork to separate the grains and allow it to cool completely.
  • Place the asparagus and snow peas in a heatproof bowl and cover them with boiling water. Allow them to sit for 2 minutes, then refresh them under cold water and drain well.
  • Combine the soy sauce, sushi seasoning, and sesame oil and whisk in a small bowl.
  • Distribute the rice equally into serving bowls. Layer with asparagus, snow peas, carrot, radish, and salmon. Finally, drizzle the dressing over the top.

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