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Ingredients
Ingredients
For the salmon
For the salmon
400 g salmon
1 tbsp miso paste
1/2 orange, juiced
For assembling
For assembling
1 large long cucumber, sliced
1 tbsp sesame seeds
1 tbsp sesame oil
140 g wholegrain rice such as black or red rice (weight before boiling), cooked
1 small avocado, sliced
salt to taste
For tahini dressing (optional)
For tahini dressing (optional)
2 tbsp tahini
1/2 tsp liquid honey
1 lemon, juiced
salt, pepper to taste
For serving
For serving
edamame (optional)
furikake seasoning (optional)
Method
Method
Make a glaze for the salmon by mixing the miso with the orange juice.
Heat the oil in a pan, cook the salmon on both sides until almost cooked-through, then pour over the glaze and let it cook on low heat without a lid for a few minutes until it has reduced and become a little sticky.
Mix the sliced cucumber with sesame seeds and sesame oil.
To prepare the tahini dressing, mix all of the ingredients well.
Then, plate the boiled rice, cucumber with sesame and avocado.
Pour over some dressing or add it on the side.
Top with edamame beans and furikake seasoning if you like.
Time: 20 - 25 min
Servings: 2 - 3
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