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California Sushi Rice Salad

Name: California Sushi Rice Salad
Cook time: PTM
Total time: PTM
Yield: 4
Ingredients: 250g cooked and cooled sushi rice (prepared as per pack instructions – 250g dried weight); 1 small carrot, finely diced; 1 large ripe avocado, diced; 1 spring onion, sliced at an angle; handful coriander, chopped; 1 80g pots of John West Infusions Salmon Sweet Chilli; pinch salt; handful roasted peanuts, chopped (optional); 1 heaped tbsp fried crispy onions; 1 lime, juiced

5 people Serves 4

250g cooked and cooled sushi rice (prepared as per pack instructions – 250g dried weight)
1 small carrot, finely diced
1 large ripe avocado, diced
1 spring onion, sliced at an angle
handful coriander, chopped
1 80g pots of John West Infusions Salmon Sweet Chilli
pinch salt
handful roasted peanuts, chopped (optional)
1 heaped tbsp fried crispy onions
1 lime, juiced

Print Recipe

Step 1

Place the cooked, cooled rice into a large bowl.

Step 2

Add the carrots, avocado, spring onions and coriander. Gently mix with a spoon, taking care not to break up the avocado.

Step 3

Add the John West Infusions Salmon Sweet Chilli and mix again. Season to taste.

Step 4

Spoon into shallow bowls and scatter generously with black sesame seeds and roasted peanuts. Top with the crispy fried onions and serve with a wedge of lime.

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