![Salmon Sushi Bowl](https://media.sheerluxe.com/s-EWGM7qBi93xaoRUfmoF43FKlw=/400x400/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2019%2F06%2Fsalmonsushibowlnew.jpeg?itok=JUygG6GO)
Salmon Sushi Bowl
![](https://media.sheerluxe.com/C0p96k6bqZwWToBub5eVgQclb5g=/fit-in/400x400/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2019%2F06%2Fsalmon-bowl0117.jpg?itok=e15c85Jr)
Serves
Serves 4
Total Time
20 Minutes
Ingredients
2x 250g pouches of ready-to-heat brown basmati rice
1 red pepper, finely sliced
150g of mangetout or sugar snap peas, trimmed, shredded
½ small red onion, finely sliced
1 cucumber, halved lengthways, sliced
1 small avocado, chopped
160g pack of hot-smoked salmon, skin removed, flaked
2 tbsp of no added sugar teriyaki marinade
Tabasco, to taste (optional)
Lime wedges, to serve
Method
Step 1
Heat the rice according to the pack instructions, then divide among four serving bowls. Top with the pepper, mangetout or sugar snap peas, onion, cucumber, avocado and flaked salmon.
Step 2
In a bowl, combine 1tbsp water with the teriyaki marinade and a dash of Tabasco, if using.
Step 3
Drizzle the dressing over the salmon and salad, and serve with the lime wedges for squeezing over.
For more healthy recipes, visit Healthy Food Guide
DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at info@sheerluxe.com.