- serves 2 people
- preparation 15 minutes
- cooking 15 minutes
- difficulty Easy level
You can swap the quinoa for rice, and the salmon for other sashimi or marinated tofu.
Ingredients
- 300 g trimmed piece sashimi-grade salmon
- 1 ripe avocado
- 1 short cucumber
- 2 sheets nori paper
- 1 cup cooked quinoa
- 2 tbsp pickled ginger
- soy sauce, to taste
- wasabi paste, to taste
- 1 tbsp black sesame seeds
Instructions
- Cut the salmon, avocado and cucumber into small dice. Use a pair of scissors to snip the seaweed into small pieces.
- Divide the quinoa between serving bowls. Top with the salmon, avocado, cucumber, nori and pickled ginger. Drizzle with soy sauce, add a dab of wasabi and sprinkle over the sesame seeds.
Photography by Danielle Abou Karam.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
You can swap the quinoa for rice, and the salmon for other sashimi or marinated tofu.
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