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- Black rice and miso salmon rice bowl
- 70g black rice
- 50g edamame beans
- ½ lime, juiced (for the dressing)
- ½ ginger, finely grated (for the dressing)
- 2 tsp tamari, for the dressing
- ½ tsp mirin, for the dressing
- 1 tsp sesame oil, for the dressing
- 1 salmon fillet, cooked
- ½ avocado, sliced
- 4 radishes, finely sliced
- 1 pack wasabi, to serve (optional)
Rinse the rice well and tip into a saucepan. Add double the volume of water, cover and simmer gently for 25-30 mins, or until tender.
Cook the edamame beans in a separate pan of boiling water for 3-4 mins, until just tender. Drain the rice and beans, run under cold water to cool.
Combine the dressing ingredients. Top the rice with the avocado, radish slices and salmon, and serve with the dressing and wasabi, if liked.
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Ocado Radish 300g300g
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