SERVES 2
Hands-on time: 10 mins
Cooking time: 55 mins
Ingredients
4 teaspoons rice vinegar
1 tablespoon miso paste
2 teaspoons salt-reduced soy sauce
½ teaspoon grated fresh ginger
2 tablespoons peanut oil
2 teaspoons toasted sesame oil
1½ cups cooked wild rice
210g can red salmon, drained
½ cup frozen shelled edamame, thawed
½ cup shredded carrots
½ cup snow peas
1 spring onion, sliced
½ teaspoon sesame seeds
Dried chilli flakes, for garnish
Method
1. Whisk together vinegar, miso, soy sauce, ginger, oils and 1 tablespoon warm water.
2. Divide rice between 2 bowls and top each with salmon, edamame, carrots and snow peas.
3. Drizzle with dressing, top with spring onion and sesame seeds. Garnish with chilli flakes.
NUTRITION Per serving 2355 kJ/563 cal. Protein 31g. Total fat 32.3g. Sat fat 6g. Carbs 35.7g. Sugars 4.8g. Fibre 4.9g. Sodium 992mg. Calcium 211mg. Iron 2.7mg.
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