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Warm broccoli, avocado and smoked almond rice salad recipe
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Spicy wasabi rice salad ready in 25 minutes.
Ingredients:
  • 200.00 gm white Doongara rice, rinsed
  • 1 bunch asparagus, trimmed, cut into thirds
  • 1 small head broccoli, cut into small florets
  • 81.68 gm Japanese-style mayonnaise
  • 1/2 tsp Wasabi Paste
  • 3.00 gm sesame seeds, toasted
  • 1/4 red cabbage, finely shredded
  • 1 small avocado, sliced
  • 2 green onions, thinly sliced
  • 125.00 ml smoked almonds, roughly chopped
Instructions:
  • In a large saucepan, combine rice with 1 1/2 cups water. Cover and bring to a boil over medium-high heat, then reduce to low and simmer for 8 minutes. Add asparagus and broccoli, cover, and cook for an additional 4 minutes until liquid is absorbed and veggies are vibrant and tender. Remove from heat, fluff with a fork, transfer to a serving bowl, and let it cool for 5 minutes before serving.
  • In a small bowl, mix together mayonnaise, wasabi, lemon juice, and half of the sesame seeds. Season with salt and pepper to taste.
  • Combine cabbage, avocado, green onion, and 3/4 of the almonds with the rice mixture. Gently mix together. Drizzle the salad with the mayonnaise mixture and top with the remaining almonds and sesame seeds. Serve and enjoy!

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