This sashimi salad with sliced Scottish salmon is very light and healthy. This bright and tasty dish is a beautiful salad which is perfect for lunch or dinner.
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.
To make the dressing, combine all the ingredients and set aside.
Heat the sesame oil in a non-stick pan and add the nori. Cook for 1-2 minutes on a medium heat until crisp.
To assemble the salad, drain the edamame beans, then tip onto the rice along with the pomegranate seeds, onion, avocado and salmon slices. Sprinkle on the sushi ginger and drizzle over the dressing.
100g fresh Scottish salmon, cut into bite size slices