Fuel up on salmon chirashi
Fuel up on salmon chirashi

Fuel up on salmon chirashi

You may have heard about it, you may be trying it, or you may be learning about the 5:2 lifestyle diet for the very first time. Taking the ‘intermittent fasting’ approach, this popular eating pattern suggests choosing two days of the week on which you consume limited calories, and eating a normal balanced diet for the remaining days. In the spirit of trying new things this year, we got our hot little hands on a copy of Delphine de Montalier and Charlotte Debeugny’s new cookbook, 5:2 Lifestyle, to take a closer look at this way of life. The recipe for salmon chirashi below is just one of the gems featured in the book, which navigates 100 specialised recipes to cover you across all days of your 5:2 diet.


150 g sushi rice
2 tablespoons rice vinegar
230 g raw salmon, very fresh
fleur de sel (fine sea salt)
1 avocado
juice of 1⁄2 lime
1 cm piece of ginger, chopped
1 tablespoon soy sauce
1 tablespoon olive oil
1 teaspoon sesame oil
1 teaspoon black sesame seeds
8 coriander sprigs, chopped


Cook the rice following the instructions on the packet, drain, sprinkle with the rice vinegar and allow to cool. Rinse the salmon, pat dry and cut into small cubes. Season the salmon with sea salt and freshly ground pepper and set aside. Thinly slice the avocado and sprinkle with the lime juice so it doesn’t oxidise. Make the dressing with the ginger, soy sauce, olive oil, sesame oil and a little pepper. Place the rice in the bottom of four serving dishes, top with the avocado, then the salmon. Dress with the sauce and sprinkle with sesame seeds and coriander.


Replace the sushi rice with a glutinous rice to serve hot as a side to the salmon, with avocado served as a salad. Wash the rice until the water runs clear. Cover with water and soak for 12 hours (overnight) in the refrigerator. Drain and steam for one hour. The rice is cooked when it’s translucent and perfectly sticky. You can replace the salmon with very fresh raw sea bream or tuna, or large cooked prawns.

Serves four.

For your chance to win this great cookbook, enter here before 5:00 pm Thursday February 12. Recipe and images from 5:2 Lifestyle by Delphine de Montalier and Charlotte Debeugny. Published by Murdoch Books.

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