Salmon And Avocado Rice Recipe - With Wine Match

An easy-peasy Japanese-style rice with creamy avocado and salmon, this needs a vibrant white with good acidity to balance the rich flavours - try a dry Riesling.
Ingredients
300G SUSHI RICE

400ML WATER

350G SKINLESS SALMON FILLET

2 SMALL, RIPE AVOCADOS, SLICED

JUICE 1 LEMON

4 TSP LIGHT SOY SAUCE
4 TSP BLACK SESAME SEEDS

2 SPRING ONION, THINLY SLICED

1 RED CHILLI, DESEEDED AND THINLY SLICED

SMALL HANDFUL CORIANDER LEAVES

Recipe Method

1. Rinse the rice in a sieve until the water runs clear. Drain and put in a pan with the water. Bring to the boil, turn the heat to low, cover, then simmer for 10-12 mins until the rice is almost cooked. Remove the pan from the heat, then leave, covered, for 10 mins.


2. Thinly slice the salmon and arrange on a platter with the sliced avocado. Drizzle over the lemon juice and soy, making sure everything is evenly covered. Marinade in the fridge for 10 mins.


3. Tip the juices from the salmon platter into the rice, then stir in with a little salt. Divide the rice between 4 bowls. Top with the salmon and avocado. Scatter the sesame seeds, spring onions, chilli and coriander over the top then serve.



Wine Match

A vibrant white would really make this Salmon and Avocado Rice dish come alive - Our suggestion would be a lovely Riesling.


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