Smoked salmon rice bowl recipe | Sainsbury`s Magazine
The seasoned salt made for this recipe is a take on Japanese gomasio seasoning. Making a big batch means you can use it to finish other dishes, or as part of a crispy coating for fish or chicken
Ingredients
- 150g dried basmati rice, rinsed
- 1 tbsp rice vinegar
- 1⁄2 tsp caster or granulated sugar
- 2 medium eggs
- 1 tsp white wine vinegar
- 1 small avocado, halved and sliced
- 100g smoked salmon, torn
- 1 nori sheet, torn
- 4 tbsp sesame seeds
- 1 heaped tbsp sea salt flakes
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