California Sushi Rice Salad

Heart outline Heart 3 people Cutlery circle Serves 4


  • 250g cooked and cooled sushi rice (prepared as per pack instructions – 250g dried weight)
  • 1 small carrot, finely diced
  • 1 large ripe avocado, diced
  • 1 spring onion, sliced at an angle
  • handful coriander, chopped
  • 1 80g pots of John West Infusions Salmon Sweet Chilli
  • pinch salt
  • handful roasted peanuts, chopped (optional)
  • 1 heaped tbsp fried crispy onions
  • 1 lime, juiced

Step 1

Place the cooked, cooled rice into a large bowl.

Step 2

Add the carrots, avocado, spring onions and coriander. Gently mix with a spoon, taking care not to break up the avocado.

Step 3

Add the John West Infusions Salmon Sweet Chilli and mix again. Season to taste.

Step 4

Spoon into shallow bowls and scatter generously with black sesame seeds and roasted peanuts. Top with the crispy fried onions and serve with a wedge of lime.

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