Time to make: 15 mins
Total cost: $17.48 / $4.37 per serve
(at time of publication)
250g pouch microwavable medium-grain brown rice
2 tablespoons Japanese rice wine vinegar
1/2 teaspoon wasabi paste
1/4 cup reduced-fat mayonnaise
210g can red salmon, drained
1 sheet nori (seaweed sheet), crushed in small flakes
2 tablespoons sesame seeds
4 cups baby kale
1 small avocado, diced
1 large carrot, peeled in ribbons
1 Lebanese cucumber, peeled in ribbons
1 tablespoon Japanese rice wine vinegar
1 teaspoon salt-reduced soy sauce
2 teaspoons sweet chilli sauce
1 tablespoon rice bran oil
Step 1Microwave rice following packet directions. Remove pouch from microwave, open and pour rice vinegar over rice. Leave rice to absorb vinegar.
Step 2Combine wasabi and mayonnaise in a medium-sized bowl. Stir well. Add salmon and crushed nori with vinegar rice. Stir to combine.
Step 3Wet hands and roll each tablespoon of mixture into about 16 small balls. Roll sushi balls lightly in sesame seeds. Set aside.
Step 4To make salad, combine ingredients in a large salad bowl. Toss well.
Step 5To make dressing, combine ingredients in a small jar. Seal jar and shake to combine well.
Step 6Divide kale and avocado salad among serving plates and top with reserved sushi balls. Drizzle with dressing and serve.
- Make it gluten free: Check mayonnaise and sweet chilli sauce are gluten free and use gluten-free soy sauce.
- Make it low FODMAP: Use half an avocado only.