Hot-smoked salmon with brown rice

Step 1

Cook the rice following packet directions. Set aside to cool completely.

Step 2

Cook the asparagus and snow peas in a saucepan of boiling water for 2 mins or until bright green and tender crisp. Refresh under cold water. Drain well.

Step 3

Combine the rice, asparagus, snow peas, spring onion and salmon in a bowl. Divide between 2 airtight containers. Add tamari, lemon juice, mirin, sugar and oil to a small bottle. Tightly secure the lid and shake to combine. Drizzle over salad just before serving. Sprinkle with nori and sesame seeds to serve.