Ingredients

• 75g sushi rice
• 1 tbsp rice vinegar
• 90g sushi grade salmon, diced into cubes
• 1 spring onion, chopped
• 1 heaped tbsp edamame beans
• 2-inch piece cucumber, sliced
• ¼ avocado, sliced
• 2 radishes, sliced
• 2 tsp reduced-salt soy sauce
• 5g sriracha (optional)
• 1 tsp black sesame seeds

Method

1. Cook the sushi rice according to packet instructions. Once cooked, add the rice vinegar and stir well.
2. Just before serving, place the salmon in a bowl and season with the spring onion and some soy sauce.
3. Spoon the cooked rice into your serving bowl, then assemble with the rest of the prepared ingredients on top.
4. Drizzle with soy sauce and sriracha if you like a bit of heat. Sprinkle with sesame seeds to serve.

Ingredients

• 75g sushi rice
• 1 tbsp rice vinegar
• ½ cooked chicken breast
• 1 tsp teriyaki sauce
• 1 tbsp light mayo
• 1 tsp sriracha
• ½ carrot, shredded
• 2-inch piece cucumber, sliced
• Handful romaine lettuce, chopped
• Handful red cabbage, shredded
• 1 tsp white sesame seeds

Method

1. Cook the sushi rice according to packet instructions. Once cooked, add the rice vinegar and stir well.
2. Shred the chicken breast and mix with the teriyaki sauce in a bowl.
3. In a separate bowl, combine the light mayo and sriracha to form a spicy sauce.
4. Spoon the cooked rice into your serving bowl, then assemble with the rest of the prepared ingredients on top.
5. Top with the spicy mayo and a sprinkling of sesame seeds.

Ingredients

• Frylight
• ½ sweet potato, diced into cubes
• 50g quinoa
• 2 heaped tbsp chickpeas, drained
• Salt and pepper to taste
• ¼ tsp garlic granules
• Handful spinach
• 1 tbsp lemon juice
• 1 tbsp tahini
• 1 tsp sesame oil
• ¼ avocado, sliced
• Handful romaine lettuce, chopped
• 1 tsp sunflower seeds

Method

1. Spray a baking tray with Frylight. Spread the sweet potato cubes out and bake in the oven at 220°C/200°C Fan/Gas mark 6 for 20 minutes.
2. Meanwhile, cook the quinoa according to packet instructions.
3. Place the chickpeas in a bowl and season with salt, pepper and garlic granules.
4. Blanch the spinach by dropping into hot water for 30 seconds and then placing onto kitchen roll to dry.
5. Make a dressing by whisking together the lemon juice, tahini, sesame oil, and salt and pepper to taste in a bowl.
6. Spoon the cooked quinoa into your serving bowl, then assemble with the rest of the prepared ingredients on top.
7. Drizzle with the lemon tahini dressing and serve with a sprinkling of sunflower seeds.

Ingredients

• 50g orzo pasta
• ½ cooked chicken breast, sliced
• 6 cherry tomatoes, sliced
• 30g mini mozzarella pearls
• ¼ tsp dried oregano
• Salt and pepper to taste
• Large handful romaine lettuce, chopped
• 1 small avocado, sliced
• 1 tbsp balsamic vinegar
• Fresh basil, to garnish

Method

1. Cook the orzo according to packet instructions.
2. Meanwhile, place the cherry tomatoes and mozzarella pearls in a bowl and season with salt, pepper and oregano.
3. Spoon the cooked orzo into your serving bowl, then assemble with the rest of the prepared ingredients on top.
4. Serve with a drizzle of balsamic vinegar and a few basil leaves.

Ingredients

• ½ packet Mexican-style microwave rice
• 75g cooked king prawns
• Fajita seasoning to taste
• ¼ can black beans, drained
• ¼ avocado, sliced
• 2 radishes, sliced
• 4 cherry tomatoes, sliced
• Lime wedge, to garnish
• Fresh coriander, to garnish

Method

1. Cook the microwave rice according to packet instructions.
2. Meanwhile, place the prawns in a bowl and season with fajita seasoning. If you don't have fajita seasoning, smoked paprika and garlic will also work.
3. Spoon the cooked rice into your serving bowl, then assemble with the rest of the prepared ingredients on top.
4. Serve topped with a squeeze of lime and some fresh coriander.