Salmon Sushi Bowl
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
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.
In a bowl, combine 1tbsp water with the teriyaki marinade and a dash of Tabasco, if using.
Drizzle the dressing over the salmon and salad, and serve with the lime wedges for squeezing over.
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