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California Sushi Rice Salad
Serves 4
Ingredients
- 250g cooked and cooled sushi rice (prepared as per pack instructions – 250g dried weight)
- 1 small carrot, finely diced
- 1 large ripe avocado, diced
- 1 spring onion, sliced at an angle
- handful coriander, chopped
- 1 80g pots of John West Infusions Salmon Sweet Chilli
- pinch salt
- handful roasted peanuts, chopped (optional)
- 1 heaped tbsp fried crispy onions
- 1 lime, juiced

Infusions Salmon Sweet Chilli
Salmon flakes infused with sweet chilli. Simply stir together with rice for a quick and convenient mid-week meal. The no-drain pot and easy-open lid also mean less mess for you to clean up afterwards.
Step 1
Place the cooked, cooled rice into a large bowl.
Step 2
Add the carrots, avocado, spring onions and coriander. Gently mix with a spoon, taking care not to break up the avocado.
Step 3
Add the John West Infusions Salmon Sweet Chilli and mix again. Season to taste.
Step 4
Spoon into shallow bowls and scatter generously with black sesame seeds and roasted peanuts. Top with the crispy fried onions and serve with a wedge of lime.
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