This smoked salmon and black rice bowl serves one, but you can easily scale up the ingredients to serve more people.
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Ingredients
- 1 medium free-range egg
- ½ x 250g pouch ready-to-heat black rice (we used Riso Scotti from Ocado)
- 3 tbsp soured cream
- 1 tsp finely grated fresh ginger
- 1 tsp toasted sesame oil
- Finely grated zest and juice ½ lime
- 75g smoked salmon, sliced
- 5cm cucumber, sliced
- ½ small bunch fresh coriander, roughly chopped
- 2 spring onions, thinly sliced, or a handful of watercress leaves
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Method
- Bring a small pan of water to the boil. Lower in the egg and cook for exactly
6 minutes (for a runny yolk). Drain and rinse under cold running water, then
peel and cut in half. - Heat the rice according to the pack instructions.
- In a small bowl, mix the soured cream (see tip), ginger, sesame oil, and the
lime zest and juice to make a dressing. Season to taste. - Transfer the rice to a serving bowl and top with the smoked salmon, cucumber, coriander and spring onions/watercress. Drizzle over the dressing to serve.
Nutrition
- 611kcals Calories
- 29.8g (10g saturated) Fat
- 31.4g Protein
- 52.6g (4.6g sugars) Carbs
- 4.3g Fibre
- 2.7g Salt
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