Ingredients: 
Rice
    • 190g sushi rice (or used 450-500g cooked rice)
    • 300ml water
    • 3 tbsp Bone Broth Protein Powder
    • 2 tbsp soy sauce
    • 2 tsp chilli oil
    • 2 tbsp sesame oil
Salad
    • 1 bunch spring onions
    • 1 yellow bell pepper
    • 1 avocado
    • 2 grated carrots
    • 250g red cabbage
    • 250g white cabbage
    • 1 cucumber
    • 1 red chilli
    • 1 avocado
Salad Dressing
    • 50 ml water
    • 1 sachet Freja Instant Chicken Bone Broth
    • 1 clove of garlic (minced)
    • 2 tbsp soy sauce
    • 1 tsp chilli oil
    • Juice of 1/2 lime
    • 2 tbsp peanut butter
    • 1 tbsp honey

 

Method: 

  1. Combine 190g of washed sushi rice with 300ml of cold water and 3 tbsp of the Freja Bone Broth Protein Powder.
  2. Bring this mixture to the boil then lower the heat and cover with a lid to simmer until all of the liquid is absorbed. (Day old rice is best for this salad, but if making right away, leave the rice to cool for a few minutes before moving to the next step). 
  3. Mix the rice with the soy sauce, sesame oil and chilli oil then spread thinly onto a sheet of greaseproof paper. 
  4. Bake in the air fryer or oven at 200 degrees for 30 minutes, stirring halfway. 
  5. Whilst the rice is cooking, make the dressing by combining all of the dressing ingredients and stir to combine into a smooth sauce. 
  6. Chop all of your salad vegetables then combine them with the crispy rice, salad dressing and protein of your choice.