California Sushi Rice Salad Recipe
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Cooking tools:
- Kitchen scale
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Mixing bowl
- Measuring spoon
- Citrus press
- Spoon
- Serving bowl
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 Infusions Tuna Sweet Chilli
- pinch salt
- handful roasted peanuts, chopped (optional)
- 1 heaped tbsp fried crispy onions
- 1 lime, juiced
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