250g pouch microwavable medium-grain brown rice
2 tablespoons Japanese rice wine vinegar
1/2 teaspoon wasabi paste
1/4 cup Best Foods reduced-fat mayonnaise
210g can red salmon, drained
½ packet Ceres nori snacks, crushed in small flakes
2 tablespoons Tasti sesame seeds
1 packet Vital Vegetables kale & fancy lettuce mix
1 small avocado, diced
1 large carrot, peeled in ribbons
1 Lebanese cucumber, peeled in ribbons
1 tablespoon Japanese rice wine vinegar
1 teaspoon salt-reduced soy sauce
2 teaspoons sweet chilli sauce
1 tablespoon rice bran oil
Microwave rice following packet directions. Remove pouch from microwave, open and pour rice vinegar over rice. Leave rice to absorb vinegar.
Combine wasabi and mayonnaise in a medium-sized bowl. Stir well. Add salmon and crushed nori with vinegar rice. Stir to combine.
Wet hands and roll each tablespoon of mixture into about 16 small balls. Roll sushi balls lightly in sesame seeds. Set aside.
To make salad, combine ingredients in a large salad bowl. Toss well.
To make dressing, combine ingredients in a small jar. Seal jar and shake to combine well.
Divide salad among serving plates and top with sushi balls. Drizzle with dressing and serve.