Ginger-nutty rice with salmon sashimi

Version 2Packed with superfoods, this dinner is not only healthy, but delicious. AND there’s little-to-no ‘cooking’ required.  All you need to cook is the rice.


¼ cup (60g/2oz) flaked almonds
¼ cup (60g/2oz) pepitas
¼ cup (60g/2oz) sunflower seeds
1 ½ cups (340g/12oz) brown rice
50g (2oz) knob of ginger
¼ cup (60g/2oz) mung bean sprouts
1 avocado
3 spring onions
2 tablespoons of walnut oil
500g (approx. 1lb) sashimi grade salmon
Light soy sauce


Bring the rice to a boil with 3 cups (720ml/24 fl oz) water, then turn down heat, cover and simmer for about 30 mins. Everyone has their own method for cooking rice, but I generally find the rice to water ratio of 1:2 to work the best when simmering brown rice on the stove.

While the rice is cooking, place the almonds and seeds in a med-hot non-stick frying pan and cook until slightly brown, turning as required, which should only take a few minutes. Leave to cool.

Dice the avocado and place in a large mixing bowl. Then chop the spring onions and add them to the bowl, along with the mung bean sprouts. Finely grate the ginger and add to the bowl with the nuts and seeds once cooled.

Finely slice the salmon against the grain.

Once the rice is ready, add to the mixing bowl with the walnut oil and a splash of soy, and mix the ingredients together gently.

Serve the rice topped by the salmon sashimi. Sprinkle a bit more soy sauce over the top of each dish.


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