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Ingredients
180g sushi rice
2 tsp soy sauce
¼ tsp toasted sesame oil
2 cm piece ginger, peeled and finely chopped
1 unwaxed lime, zest and juice, plus extra wedges to serve
1 Perfectly Ripe Large Mango
50g jar Elsinore Salmon Caviar
80g frozen Essential Edamame Beans
1 ripe avocado
2 salad onions, sliced
Cooks' Ingredients Aonori Seaweed, to serve
Cooks' Ingredients Black Sesame Seeds, to serve
pickled ginger, to serve
Method
Cook the sushi rice according to pack
instructions. Set aside, uncovered, to cool
slightly while you prepare the toppings.
Combine the soy sauce, sesame oil, ginger,
lime zest and juice in a bowl. Peel the mango,
cut the flesh into small cubes and stir into the
dressing with 1 tsp of the salmon caviar.
Cook the edamame in boiling water for
2-3 minutes, until just tender, then drain.
Peel the avocado, remove the stone and
slice the flesh.
Divide the rice between 2 bowls and add
the toppings in sections – mango, avocado,
edamame and remaining salmon caviar. Scatter
with the salad onions, seaweed, sesame seeds
and pickled ginger (if using), then drizzle any
leftover dressing from the mango over the top.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,603kJ/ 618kcals
Fat
18g
Saturated Fat
3.7g
Carbohydrates
89g
Sugars
20g
Fibre
6g
Protein
22g
Salt
1.8g
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