Kiddipedia
By Lyndi Cohen, Accredited Practicing Dietitian and Nutritionist and SunRice Health and Wellbeing Ambassador
Total time 5 minutes
Serves 2
Ingredients
2 x 250g SunRice Steamed Fragrant Jasmine Rice Quick Cups
210g salmon, tinned
300g coleslaw mix
2 Tbsp sesame seeds
½ avocado
3 Tbsp rice wine vinegar
1 Tbsp soy sauce
1 Tbsp maple syrup
1 Tbsp grated ginger
1 Tbsp extra virgin olive oil
Method
Pour coleslaw mix, 2 tbsp red wine vinegar and 1 tbsp of sesame seeds into a bowl. Mix to combine. Meanwhile, make the dressing by combining the remaining vinegar along with the soy sauce, maple syrup, oil and ginger.
Heat the rice in the microwave or in a saucepan on the stove top for 2-3 minutes.
Arrange rice, coleslaw mix, avocado and salmon in a bowl. Serve with the dressing and remaining sesame seeds.
Notes:
To be a little fancier, toast your sesame seeds in small frying pan for 3-5 minutes.
Use tamari instead of soy sauce to make this recipe gluten-free.
Swap salmon for marinated tofu to make this recipe vegetarian.
Coleslaw mix is an easy way to add in plenty of variety without much work.
Lyndi Cohen is an Accredited Practicing Dietitian and Nutritionist, best known as The Nude Nutritionist. She is one of Australia’s most well-known dietitians, a regular on Channel 9’s TODAY show and a proud ambassador for SunRice. Lyndi is best known for her fad-free approach to healthy living and for creating deliciously quick, easy and nutritious recipes the whole family can enjoy.
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