The Japanese are more likely to reach their 100th birthday than anyone else in the world, so it’s not a silly idea to take some inspiration from their diet! Today we’re making a beautiful Sushi inspired salad. Avocado and salmon are superb brain food, and nori seaweed contains as much protein as soybeans, as well as iron, calcium, and vitamins A, B, and C.
- 2 cups white rice
- 8-10 nori sheets, chopped
- 1 Lebanese cucumber, thinly sliced in ribbons
- 300g fresh salmon fillet or canned salmon
- ½ packet of 130g pack Krispkut™ Baby Spinach
- 2 avocados
- Lemon juice and sesame oil
- 3 tablespoons sesame oil
- 2-3 cloves garlic, crushed
- 1-inch fresh ginger, peeled and grated
- ½ cup tamari or salt-reduced soy sauce
- 3-5 red chilies (or more if you prefer), finely chopped
- ¾ cups cider vinegar
- preheat oven to 200 degrees.
- Cook rice according to packet instructions.
- Place salmon in a baking dish. Drizzle with lemon juice and sesame oil. Cover with tinfoil and bake in the oven for 12-15 minutes until cooked.
- Meanwhile, in a pan on medium heat, fry garlic and ginger in a splash of tamari and sesame oil for 2-3 minutes.
- In a container, stir in garlic and ginger mix, diced chilies, remaining ginger, sesame oil, tamari, and cider vinegar. Set aside.
- When rice is cooked, rinse under warm water and drain.
- Place 3 dessert spoons of rice in each serving glass.
- Layer chopped nori, baby spinach, cucumber, avocado, and baked salmon over the rice.