Layered Salmon & Rice Salad

You will love this new take on salmon, avocado and rice salad. In Latvia and the Baltic countries we love our salads, and this one is no exception. This delicious, delicate salmon and rice salad is high in omega-3 — a healthy, nutritious lunch on the go, with the ideal combination of slow-releasing carbs, lean protein and heart-friendly fats.

Why you'll love this layered salmon salad

• No cooking needed if you use leftover rice and smoked salmon.
• Creamy, fresh and filling – like a sushi bowl in a glass.
• Packed with omega-3s and protein.
• Looks stunning for parties and holidays.

Ingredients (serves 2–3)

• 220g (8 oz) sushi-grade salmon, smoked salmon or gravlax
• 100g (1/2 cup uncooked) white rice, cooked and cooled
• 1 ripe avocado
• 100g (scant 1/2 cup) cream cheese
• 3-4 tbsp mayonnaise
• 100g (1 cup grated) Cheddar cheese (or any cheese you like)
• Salt and pepper
• 2 tbsp lemon juice
• Fresh dill

Directions

Step 1. Cut the avocado in half, remove the stone and chop into small bite-size pieces. Squeeze half the lemon juice all over the avocado to stop it browning.

Step 2. Cut the sushi-grade salmon into small pieces, sprinkle with salt and pepper if you like and set aside. You can also use smoked salmon or gravlax if you can't find sushi-grade fish.

Step 3. In a bowl, add the cream cheese, mayonnaise, remaining lemon juice, dill, salt and pepper and mix well until creamy.

Step 4. I use already cooked rice for convenience, but you can boil basmati or long-grain rice in advance and leave it to cool down.

Step 5. To assemble, add 1-2 large tbsp of salmon first, then rice, then avocado, 1-2 tbsp of the creamy sauce, and more salmon on top. Decorate with a lemon slice and cheese. Make it in small glasses like I did, or in a larger dish to serve in portions. Enjoy straight away.

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Alla's tips

• Only use raw salmon labelled sushi-grade (previously frozen), or swap in smoked salmon or cooked salmon.
• Cool the rice completely so it doesn't warm the fish.
• Use a ring mould for a neat, restaurant-style tower.
• Add cucumber or edamame for extra crunch.
• Swap mayo for Greek yogurt for a lighter sauce.

Storage

Best eaten straight away. With raw or smoked salmon, keep in the fridge and eat within 24 hours.

Frequently asked questions

Is it safe to eat raw salmon?
Only if it's sold as sushi- or sashimi-grade, which has been frozen to make it safe. Pregnant women and young children should use cooked or smoked salmon instead.

Can I use cooked salmon?
Yes – bake or poach the salmon, cool it and flake it into the layers.

What rice is best?
Sushi rice, basmati or long-grain all work. Season with a splash of rice vinegar for a sushi flavour.

Can I make it ahead?
Prepare the sauce and rice ahead, then layer just before serving.

More quick salmon recipes

• Salmon Poke Rice Bowl
• Baked Salmon with Cheese
• 15 Min Creamy Lemon Salmon
• 15 Min Baked Pesto Salmon

Hugs, Alla xox

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