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Ingredients
Method
- 500g cooked white rice, cooled
- Bunch of spring onion, sliced
- ½ cucumber, deseeded and sliced
- Small bag of peppery leaves
- 75g chopped smoked salmon
- For the Dressing
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- 1 lemon, zest and juice
- 1 tsp sriracha
- ½ tsp sugar
- Simply whisk together the dressing ingredients in a small bowl and set aside, and then toss the salad ingredients in a salad bowl with the dressing. Serve immediately, and enjoy!
10 mins
4 serving
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