Servings 2

From Posh Rice by Emily Kydd

Try shaping your avocado slices into a rose, or if life's too short, serve in slices on top of the rice.

150g/1 cup short-grain brown rice
1 tbsp toasted sesame seeds
100g/4oz edamame beans (defrosted)
1 avocado
1 fillet (~90g/3oz) hot smoked salmon
handful cilantro leaves, roughly chopped
salt

1 tbsp sesame oil
1 tbsp soy sauce
1 tbsp mirin
1/2 helped tsp grated ginger
drizzle of honey

Cook rice and leave to cool. Meanwhile, mix the dressing in a small bowl

In a bowl, stir dressing into the rice with most of the sesame seeds and the edamame. Divide between 2 bowls.

Halve the avocado, remove the stone and peel off the skin. Place a half cut-side down, then slice ver thinly across its width. With the slices remaining standing as they are, gently fan them to form a line of slices. Starting at one end, carefully roll up the line to form a rose-shape and place it on top of the rice.

Flake over the salmon, then scatter the coriander and remaining sesame seeds on top

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