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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse the rice in a sieve until the water runs clear. Drain and put in a large pan with 1 3/4 cups cold water. | 2. Bring to the boil, turn the heat to low, cover then cook for 10-12 mins until the rice is almost cooked. | 3. Remove from the heat then leave, covered, for 10 minutes. | 4. Thinly slice the salmon the arrange on a platter with the sliced avocado. | 5. Drizzle over the lemon juice and soy, making sure everything is evenly covered. | 6. Leave in the fridge to marinate for 10 minutes. | 7. Carefully tip the juices from the salmon platter over the rice then stir with a pinch of salt. | 8. Divide the rice between four bowls. | 9. Scatter the seasame seeds, scallions, chili and cilantro over the salmon and avocado and serve with the rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sushi rice	10	ounces		252.1667	0.0	56.1	1.4167
salmon fillet	12	ounces	skinless	252.1667	0.0	56.1	1.4167
avocado	2		sliced	-	-	-	-
lemon	1			1.2808	0.4116	0.0486	0.0132
soy sauce	4	teaspoons		11.235999999999999	1.0452	1.7257	0.1208
sesame seed	4	teaspoons	toasted	114.0	5.2379999999999995	3.562	9.6
scallion	2		sliced	64.0	14.68	3.66	0.38
red chili pepper	1		deseeded sliced	1.25	0.2753	0.0584	0.0138
cilantro	1	ounce		6.5204	1.0404	0.6038	0.1474

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.