Lochlander Salmon Sashimi Salad

Prep time 20 mins
Serves 2


  • 3.5 oz fresh Lochlader Salmon cut into bite size pieces
  • 1/2 cup white rice
  • 1/3 cup frozen edamame beans
  • 1 tbsp sesame oil
  • 1 sheet nori, torn
  • Handful pomegranate seeds
  • 1 small avocado, stoned, peeled and cubed
  • 1 salad onion, sliced diagonally
  • Sushi ginger
  • For the dressing
  • 1 tsp vegetable oil
  • 2 tsp pomegranate molasses
  • 1 tsp soy sauce


  1. Step 1 / 4

    Cook the rice according to pack instructions. Remove from the heat and set aside to cool before transferring to a serving bowl. Meanwhile, pour boiling water over the edamame beans and leave to defrost until the rice is cooked.

  2. Step 2 / 4

    To make the dressing, combine all the ingredients and set aside.

  3. Step 3 / 4

    Heat the sesame oil in a non-stick pan and add the nori. Cook for 1-2 minutes on a medium heat until crisp.

  4. Step 4 / 4

    To assemble the salad, drain the edamame beans, then tip onto the rice along with the pomegranate seeds, onion, avocado and Lochlander Salmon slices. Sprinkle on the sushi ginger and drizzle over the dressing.