Salmon And Rice Salad Recipe
1 cup brown rice
2 tsp rice vinegar
1 tsp caster sugar
1⁄2 tsp sesame oil
1⁄8 tsp salt
3⁄4 cup frozen shelled edamame beans
1⁄2 avocado, sliced
1 spring onion, chopped
150g wood-roasted or hot smoked salmon
1 1⁄2 tsp black sesame seeds 1⁄2 tsp chilli oil
Cook the rice according to packet instructions and drain well (or grab a handy bag of cooked brown rice from the freezer and reheat briefly).
Whisk together the vinegar, sugar, oil and salt and stir through the hot rice.
Leave to cool while you drop the edamame beans into a pot of boiling water for 1 minute. Drain the beans and refresh under cold running water, then drain again. Gently toss the rice, beans, avocado, spring onion, salmon and sesame seeds together.
Drizzle with a little chilli oil and get stuck in.
The Carousel would like to thank Anne Marie Cummins for this recipe.
The Carousel would like to thank Anne Marie Cummins from Food to Film for the interview