Salmon & Rice Salad

"This is so bloody delicious, the flavours work like magic together and it is ready in no time - a perfect sad-arse dinner!"

Serves 1

Ingredients

1 cup brown rice
2 tsp rice vinegar
1 tsp caster sugar
1/2 tsp sesame oil
1/8 tsp salt
¾ cup frozen shelled edamame beans
½ avocado, sliced
1 spring onion, chopped
150g wood-roasted or hot smoked salmon
1 ½ tsp black sesame seeds
½ tsp chilli oil

Method

Cook the rice according to packet instructions and drain well (or grab a handy bag of cooked brown rice from the freezer and reheat briefly). Whisk together the vinegar, sugar, oil and salt and stir through the hot rice. Leave to cool while you drop the edamame beans into a pot of boiling water for 1 minute. Drain the beans and refresh under cold running water, then drain again. Gently toss the rice, beans, avocado, spring onion, salmon and sesame seeds together. Drizzle with a little chilli oil and get stuck in.