Serves: 2 - Prep 10 min - Cooking 30 min
1/2 cup (100g) brown rice
1 bunch asparagus, woody ends trimmed, cut into 5cm lengths
200g snow peas, thinly sliced lengthways
2 spring onions, thinly sliced diagonally
185g pkt Coles Brand Hot Smoked Salmon, coarsely flaked
3 teaspoons salt-reduced tamari
2 teaspoons lemon juice
1 teaspoon mirin seasoning
1/2 teaspoon caster sugar
1/2 teaspoon sesame oil
1/2 sheet nori, finely shredded
1/2 teaspoon sesame seeds, toasted
- Cook the rice following packet directions. Set aside to cool completely.
- Cook the asparagus and snow peas in a saucepan of boiling water for 2 mins or until bright green and tender crisp. Refresh under cold water. Drain well.
- Combine the rice, asparagus, snow peas, spring onion and salmon in a bowl. Divide between 2 airtight containers. Add tamari, lemon juice, mirin, sugar and oil to a small bottle. Tightly secure the lid and shake to combine. Drizzle over salad just before serving. Sprinkle with nori and sesame seeds to serve.
11g Fat (2g sat fat)