Salmon Sushi Bowl

Serves 4
Total Time
20 Minutes
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
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.

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