80 g sushi rice
½ a little head of broccoli
1 small bunch of kale
1 teaspoon wasabi paste
1 tablespoon runny honey
1 piece of ginger
120 g hot-smoked salmon
50 g pea shoots
Method to make
Cook the rice as instructions given on the packet.
Cut the broccoli into florets, then, at that point, steam with the kale in a liner sitting on top of the rice until simply tender. Refresh under chilly running water.
Move the rice and greens to your lunchbox.
Divide and destone the avocado, then at that point, use a fork to mash it. Add a little sprinkle of soy sauce, the wasabi paste and the juice from 1 lime.
For a dressing, pour 1 tablespoon of soy sauce into a container, add the juice of the excess lime and the honey. Peel and mesh in the ginger.
Drop the salmon over the rice and greens and sprinkle the pea shoots or cress on top.
Keep your lunchbox, dressing and avocado refrigerated until prepared to eat, then, at that point, shake the dressing and pour over the rice and salmon, blend to cover, and enjoy, with the avocado as an afterthought.