Salmon and ginger black rice bowl

 

• 2 free-range duck eggs
• 250g pouch ready-to-heat black rice 
• 1 tbsp fish sauce
• 1 chopped chilli
• 2 gloves garlic, grated
• 3 tbsp soured cream
• 1 tsp finely grated fresh ginger
• 1 tsp toasted sesame oil
• Finely grated zest and juice ½ lime
• 150g smoked salmon, sliced
• 150g king prawns
• 2 x baby cucumber, sliced
• small bunch fresh coriander, roughly chopped
• 2 spring onions, thinly sliced
• plus a handful of watercress leaves

Method

1. Bring a small pan of water to the boil. Lower in the egg and cook for exactly
   6 minutes (for a runny yolk). Drain and rinse under cold running water, then
   peel and cut in half.
2. Heat the rice according to the pack instructions. Then add fish sauce, chilli and garlic.
3. In a small bowl, mix the soured cream (see tip), ginger, sesame oil, and the
   lime zest and juice to make a dressing. Season to taste.
4. Transfer the rice to a serving bowl and top with the smoked salmon, prawns cucumber, coriander and spring onions/watercress. Drizzle over the dressing to serve.