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Cooks' Ingredients Sushi Rice500g
500gItem price
£2.35Price per unit
£4.70/kgA delicious wholesome bowl that also works well as a packed lunch. Toss the avocado in a little more lime juice if you plan to prepare now, eat later.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
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.
Typical values per serving when made using specific products in recipe
Energy | 2,603kJ/ 618kcals |
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Fat | 18g |
Saturated Fat | 3.7g |
Carbohydrates | 89g |
Sugars | 20g |
Fibre | 6g |
Protein | 22g |
Salt | 1.8g |
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