Ingredients
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30 g Brown Rice
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½ medium Carrots
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¼ medium red, green Bell Peppers
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½ medium Cucumber
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70 g smoked Salmon
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2 Nori Sheets
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Dressing
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2 teaspoons Rice Wine Vinegar
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1 teaspoon reduced-salt Tamari Sauce
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¼ Lime Juice
Directions
Steps
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1
Done
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Place the rice and ½ cup (125 ml) of water in a small saucepan over high heat and bring to the boil, stirring occasionally. Cover and reduce the heat to medium–low. Simmer for 20–25 minutes or until the liquid is absorbed and the rice is tender. Remove from the heat and leave to stand, covered, for 5 minutes. Set aside to cool. |
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2
Done
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To make the dressing, whisk the rice wine vinegar, tamari or soy sauce, chilli flakes and lime juice together in a small bowl. |
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3
Done
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To serve, place the rice, carrot, peppers, cucumber, smoked salmon and nori in a bowl. Drizzle over the dressing and toss gently to combine. |
