Smoked salmon and ginger black rice bowl
- Published: 29 Jan 19
- Updated: 18 Mar 24
This smoked salmon and black rice bowl serves one, but you can easily scale up the ingredients to serve more people.
Looking for something else? We have lots more recipes for 1 person for you to try.
- Serves 1
- Hands-on time 15 min
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
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.
- Recipe from December 2018 Issue
Nutrition
- Calories
- 611kcals
- Fat
- 29.8g (10g saturated)
- Protein
- 31.4g
- Carbohydrates
- 52.6g (4.6g sugars)
- Fibre
- 4.3g
- Salt
- 2.7g
delicious. tips
Use plain yogurt or crème fraîche instead of soured cream, if you prefer. This recipe is easily scaled up to feed more people.
Buy ingredients online
Rate & review
Rate
Reviews
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
SubscribeUnleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter