Spring is coming. We can feel it, and we’re ready to shed those layers. Which means we’re ready to start eating up our healthy eating game. Our palates are craving fresh and bright flavours instead of the comfort foods that take centre stage in the dark of winter.
If you’re thinking lighter eating (and if you’re not, you should be), there’s nothing quite as craveworthy as veggies, fish and rice, especially when one of our fave ingredients, avocados, plays a starring role. So sushi lovers get ready to unite. You’re going to love this nutritious, delicious bowl, full of the goodness we want to fill our bellies with, so much that you’ll be pulling out this recipe again and again and again.
What makes this dish so good for you? For starters, this:
- Avocados are a nutrient-dense fruit that contain beneficial nutrients, minerals, and plant compounds to enhance the nutrient quality of your diet.
- They act as a “nutrient booster” to help the body absorb more fat-soluble nutrients from foods eaten with them.
- One-fifth of a medium avocado (1 oz.) contributes nearly 20 vitamins, minerals, and phytonutrients, making it a good choice to help meet nutrient needs.
Oh, and this:
- Consuming salmon can help protect against heart disease by increasing levels of omega-3 fats, decreasing levels of omega-6 fats and lowering triglycerides.
- It is a great source of protein and is high in Vitamin B, needed for energy production, controlling inflammation and protecting heart and brain health.
Bye bye, junk food. Hello, Spring.
WHAT YOU NEED:
- 1 cup round grain sushi rice
- 1½ cups water
- 1 tbsp rice vinegar
- 1 avocado from Mexico, thinly sliced
- ½ cup edamame (soybeans), thawed
- 1 carrot, peeled and cut into long and thin julienne slices
- 1 nori sheet, cut into pieces
- ½ lb (225 g) fresh sushi salmon, sliced
- Black and white sesame seeds, soy sauce, and sesame oil to serve
WHAT YOU DO:
1. Rinse the rice 2 to 3 times in a fine sieve. Drain well.
2. Add the rice and water to a saucepan. Leave uncovered, and bring to a boil. Reduce the heat to low, cover and cook for approximately 10 minutes. Turn off the heat and leave to rest on the burner for 10 more minutes.
3. Add the rice vinegar and, using a fork, carefully blend into the rice, taking care not to crush it. Leave to cool to room temperature.
4. Divide the rice between 2 large bowls. Garnish with avocado slices, edamame, carrot slices and nori pieces. Add the fresh salmon and sprinkle with sesame seeds. Serve with soy sauce and sesame oil.
Looking for more delicious recipes featuring Avocados from Mexico? You can find them right here.