Salmon, avocado and brown rice salad
Serves 4
1¹/³ cups short-grain brown rice
200g sliced cured, smoked salmon
1 avocado, cubed with skin and stone removed
1 red pepper, very finely sliced
Japanese dressing
1 tbsp sesame oil
2 tbsp mirin
3 tbsp light soy sauce
Juice of 1 lemon
1. Cook rice in boiling water for 30 minutes. Drain well and set aside to cool.
2. Combine dressing ingredients and pour over cold rice. Toss well to coat.
3. Place rice on a serving platter. Arrange salmon, avocado and red pepper on top, then serve.
Tip: Mirin is Japanese sweet rice wine used as a cooking ingredient, in dressings and for glazing food. It's available from supermarkets and Asian food stores.
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