Salmon And Avocado Rice Bowls Recipe | olivemagazine

Ingredients

• 250g pouch wholegrain basmati rice
• 3 spring onions sliced
• 1 tbsp mixed sesame seeds
• 150g hot-smoked salmon, cold-smoked salmon or sushi-grade raw salmon
• 150g frozen shelled edamame defrosted
• ½ cucumber deseeded and cut into small cubes
• 1 ripe avocado chopped
• 1 nori sheets snipped
• 1 tbsp white miso
• 1 tbsp rice vinegar
• 2 tbsp tamari or soy sauce
• 2 tsp runny honey or maple syrup