Ingredients (Serves 1)
60g microwaveable pouch wholegrain rice
1 tsp soy sauce or tamari
1 tbsp rice wine vinegar
1 tsp honey
¼ tsp sea salt
½ a sheet dried nori
60g edamame beans
50g carrot, cut into ribbons with a potato peeler
50g cucumber, cut into matchsticks
80g smoked salmon, torn into pieces.
¼ tsp sesame seeds
For The Sauce:
15g mayonnaise
1-2 tsps Tabasco or sriracha sauce, to taste
Nutrition
Per serving: 395 calories, 25g protein, 31g carbs, 19g fat
Preparation
Place the sauce ingredients in a bowl and stir well
Taste and add more spicy sauce or mayo if desired.
Microwave the rice according to packet instructions.
Place the rice vinegar, soy sauce, honey and salt in a saucepan over a medium/low flame
Stir and heat gently for 2 minutes
Pour over the rice and stir well.
Place the nori in a large skillet or frying pan and toast over a medium/low flame until crisp, around 5 minutes.
Crumble over the rice and stir well
Transfer the rice to a serving bowl
Top with the edamame beans, carrot and cucumber
Drizzle the sauce over the top and top with the salmon
Serve garnished with sesame seeds