Cook the rice in salted water (two parts water to one part rice) and let it cool.
Salmon rice bowl
- 100 g salmon
- 200 g long grain rice
- 1 avocado
- 1 mango
- 1 onion
- 80 g edamame
- A pinch of sesame seeds
For the vinaigrette:
- 80 ml Borges extra light olive oil
- 25 ml Borges apple cider vinegar
- 1 tablespoon honey
- A pinch of salt
Step by step
In a bowl, combine the rice, the diced salmon, the chopped avocado and mango, and the edamame, boiled for 3-5 minutes (or steamed).
Add the julienned onion and the sesame seeds.
Prepare the vinaigrette by combining all the ingredients.
Pour it over the salad and serve very cold.