Just before Christmas I made a really lovely lunch from leftovers that needed eating up in the fridge. I found a recipe from Good Food Magazine and adapted it slightly to what I had left. I also made egg fried rice rather than just sushi rice as I made it the night before and took it to work to eat, and egg fried rice seems to dry out less. This was really tasty and healthy to boot, although it would have been even healthier with just normal sushi rice.
Japanese Salmon and Avocado Rice (adapted from Good Food Magazine August 2009)
300g sushi rice
350g smoked salmon, sliced
2 small, ripe avocados , sliced
juice 1 lemon
4 tsp light soy sauce
4 tsp toasted sesame seeds
2 spring onions , thinly sliced
Cook the rice in a rice cooker or follow these instructions if you don't have a rice cooker: Rinse the rice in a sieve until the water runs clear. Drain and put in a large pan with 400ml water. Bring to the boil, turn the heat to low, cover, then cook for 10-12 mins until the rice is almost cooked. Remove from the heat, then leave, covered, for another 10 mins.
Thinly slice the salmon and arrange on a plate with the sliced avocado. Drizzle over the lemon juice and soy, making sure everything is evenly covered. Leave in the fridge to marinate for 10 mins.
Carefully tip the juices from the salmon into the rice, then stir in with a little salt. Divide the rice between 4 bowls. Scatter the sesame seeds and spring onions over the salmon and avocado, then serve with the rice.