This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
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
Made with
Infusions Salmon Sweet Chilli
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.
Share this recipe