How to make a salmon and poached egg donburi

Donburi is a Japanese dish of meat, fish or vegetables served over rice. In this low carb version, smoked salmon and avocado are served on steamed cauliflower rice and topped with a perfectly soft poached egg.

200g cauliflower, grated

1 tablespoon light soy sauce

1 teaspoon toasted sesame oil

1 small avocado

Juice of half a lime

Salt

1 large egg

100g smoked salmon, torn into bite size pieces

To garnish

Pinch of black sesame seeds

Pinch of Shichimi Togarashi*

A few chives

Grate or chop the cauliflower until it resembles rice. Place in a microwavable bowl, cover in cling film and cook on high for 3 minutes. Add the soy sauce and sesame oil and mix well to combine.

Cut the avocado in half and remove the stone. Scoop the flesh out of the shells and chop. Transfer the flesh to a bowl, squeeze over the juice of half a lime to stop the flesh discolouring and sprinkle on some salt. Mix well to coat.

Poach the egg so that it is still soft in the middle.

Spoon the still warm cauliflower rice into a deep bowl and drape the smoked salmon pieces over half of the rice. Top with a mound of chopped avocado and the soft poached egg.

Sprinkle over some black sesame seeds, a pinch of Shichimi Togarashi for a little heat and a few uncut chives.

*Shichimi Togarashi, also called Japanese 7 Spice, is a traditional seasoning mix from Japan which goes with pretty much everything. The recipe varies from region to region but usually includes some or all of the following: toasted and black sesame seeds, orange peel, white poppy seeds, Hungarian paprika, Chinese chilles, Szechwan peppercorns, ginger and toasted seaweed

Find more of Beverley's recipes here. Follow her on Instagram @thelittlechelseakitchen for more inspiration.

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