For a Japanese-inspired salad bowl, combine smoked salmon, brown rice and asparagus with pickled ginger, shredded nori and toasted sesame seeds.
- Combine the rice and miso paste in a large saucepan. Cover with 3 cups (750ml) of water. Place over high heat and bring to the boil. Reduce heat to low and cook, covered, for 25 mins or until rice is tender and liquid is absorbed. Set aside, covered, for 10 mins to steam. Use a fork to separate the grains. Set aside to cool completely.
- Meanwhile, place the asparagus and snow peas in a heatproof bowl. Cover with boiling water. Set aside for 2 mins. Refresh under cold water. Drain well.
- Whisk the soy sauce, sushi seasoning and sesame oil in a small bowl.
- Divide the rice evenly among serving bowls. Top with the asparagus, snow peas, carrot, radish and salmon. Drizzle with the dressing.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set