Smoked salmon rice bowl
Serves: 2, with sesame-seaweed salt leftover
Prep time: 15 minsTotal time: 
Recipe photograph by Danielle Wood
Smoked salmon rice bowl
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
Serves: 2, with sesame-seaweed salt leftover
Prep time: 15 minsTotal time: 
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Nutritional information (serving)
Calories
598Kcal
Fat
24gr
Saturates
5gr
Carbs
63gr
Sugars
2gr
Fibre
4gr
Protein
30gr
Salt
3.3gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
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
For the sesame-seaweed salt
- 1 nori sheet, torn
- 4 tbsp sesame seeds
- 1 heaped tbsp sea salt flakes
Step by step
- Combine the rice with 260ml water in a saucepan. Bring to the boil then stir, cover and simmer undisturbed for 15 minutes. Turn off the heat, remove the lid and stir in the rice vinegar, sugar and a large pinch of salt. Replace the lid and set aside for 5 minutes.
- While the rice is cooking, toast the nori and sesame seeds in a large frying pan over a high heat until the seeds are golden, stirring. Add everything to a pestle and mortar and grind until coarse (or pulse in a mini processor). Stir in the sea salt flakes and set aside.
- Bring a small pan of water to the boil then turn down to a low simmer. Crack an egg into a teacup. Add 1 teaspoon of white wine vinegar to the pan and create a whirlpool by stirring the water with a spoon. Carefully tip the egg into the centre of the pan and simmer for 21⁄2-3 minutes, then scoop out with a slotted spoon and rest on kitchen paper. Repeat with the second egg.
- To serve, fluff up the rice and divide between two bowls. Top with the poached eggs, sliced avocado and smoked salmon. Serve sprinkled with some seaweed salt (store the rest of the seaweed salt in an airtight jar; it keeps for at least a couple of months).
