Spring Summer Rice Recipes Fish
Brown rice and salmon bowl
This build-your-own bowl uses brown rice for a nutty base and allows you to play with the toppings to make it suit you.
Brown rice has shed its Seventies-health-food image and we have come to appreciate the texture and nutritional benefits. As a rule of thumb, colour, texture and less refinement equals more fibre, protein and nutrients.
Serve each guest a deep bowl of warm rice and lay the rest of the ingredients on a serving plate for them to help themselves – mixing everything into the rice to eat with chopsticks or a fork.
Other toppings I love are leftover chicken and crispy kale, or roasted vegetables and lots of coriander.
- 300g short grain brown rice
- 400g hot-smoked salmon, skin removed
- 3 avocados, skin and stone removed
- 200g watercress
- 6 spring onions, chopped
- FOR THE DRESSING
- 4tbsp soy sauce
- 2tbsp rice wine vinegar
- 1tsp grated ginger
- 1 clove garlic, crushed
- 4tbsp sesame oil
- Rinse the rice and put it in a saucepan with 1.5 litres water and 2tsp salt. Cover the pan with a lid and bring to the boil. Reduce the heat and simmer for a further 35 minutes. Then, test the rice to make sure it is tender and pour off any excess water. Replace the lid to keep it warm while you prepare the toppings and dressing.
- On a large serving plate, arrange the hot-smoked salmon (torn into bite-sized pieces), the avocados (evenly sliced), a generous pile of watercress and the chopped spring onions.
- For the dressing, mix all the ingredients together and whisk well. Pour into a serving jug.
- To serve, divide the warm rice into 6 bowls and allow everyone to add their own toppings from the sharing plate, along with the dressing and some sesame seeds to sprinkle over the top. Offer forks or chopsticks for guests to mix all the ingredients together themselves in the bowls. If they like spicy flavours, you can offer one of the additional condiments on the side.