Salmon poke-style bowl with sushi rice
Cubed cooked salmon over seasoned sushi rice with edamame, cucumber and nori.
Walnut & mushroom larb-style lettuce wraps
A punchy Thai-inspired crumble of mushrooms, walnuts and lime in lettuce cups.
Ingredients
Servings 2
Quantities scaled from the original (2 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Cook the rice.
- Step 2
Fry the mushrooms hard in the oil until browned; add walnuts and lemongrass for 2 minutes.
- Step 3
Off the heat, dress with soy, lime and maple.
- Step 4
Fold through spring onions and herbs.
- Step 5
Spoon into lettuce cups with rice; chilli if wanted.
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Nutrition per serving
| Calories | 520 kcal |
|---|---|
| Protein | 15g |
| Carbohydrates | 44g |
| – of which sugars | 8g |
| Fibre | 7g |
| Fat | 33g |
| – of which saturates | 3.5g |
| – of which omega-3 | 2.8g |
| Calcium | 90mg |
| Iron | 3.4mg |
| Salt | 1.6g |
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