Sushi bowls
 
Prep time
Cook time
Total time
 
If you're a lover of sushi, then these sushi bowls will really appeal. Think of your favourite sushi combinations all packed into a bowl and drizzled with wasabi mayo. This is my pick - salmon, avocado, crisp vegetables and toasted nori. Fresh, light and oh so delicious. If salmon isn't your thing you can definitely tailor this recipe to suit your personal favourite flavour combinations. This is an excellent dinner when the rice is still warm and any leftovers (if there are any!) would make a great lunch option for during the week as its just as delicious enjoyed at room temperature.
Author:
Serves: 4
Ingredients
  • 1 cup brown rice
  • 2 tbsp sushi vinegar (see note below on how to make your own)
  • 400g fresh salmon
  • 1 tsp Japanese soy sauce
  • ½ tsp sesame oil
  • 1 ripe avocado
  • 1 cup edamame beans
  • 1 carrot
  • 1 Lebanese cucumber
  • ½ head broccoli
  • ½ cup pickled daikon (radish)
  • 12 cherry tomatoes
  • 2 tbsp Japanese mayo
  • 1 tsp wasabi paste, or to taste
To garnish
  • 1 sheet nori or two sheets of seaweed snacks, and some crispy batter bits made with:
  • 1 tbsp rice flour
  • 2 tsp cold water
  • ¼ tsp salt
  • oil, for frying
Instructions
  1. Cook the rice in salted water according to the packet instructions. (For my suggestion on cooking rice, see the bottom of my Katsu Chicken recipe.)
  2. While the rice is cooking, prepare the other ingredients and set them aside until ready to assemble the dish:
  3. If making your own sushi vinegar, prepare this first (recipe below)
  4. Remove the skin from the salmon and carefully check for and remove any remaining pin bones. Carefully slice the salmon into approximately 1cm cubes. Sprinkle over the soy sauce and sesame oil. Stir gently.
  5. Peel and slice the avocado.
  6. If required, cooked and shell the edamame beans.
  7. Peel and slice the carrot into fine matchsticks.
  8. Cut the cucumber in half lengthways and scrape out the seeds using a teaspoon. Cut into fine strips to match the size of the carrot.
  9. Cut the broccoli into small florets and steam for 4-5 minutes until tender but still crisp.
  10. Cut the daikon into small cubes.
  11. Slice the cherry tomatoes in half.
  12. Mix the Japanese mayo and wasabi together
  13. Using scissors, cut the nori or seaweed snacks into fine strips
  14. To make the batter bits, in a small bowl mix the rice flour, salt and water together into a smooth, light batter consistency. In a very small pan or pot, heat about 1cm oil over a medium heat. Dip a fork into the batter and carefully drizzle it into the oil. It should resemble the little crisp bits of batter left behind after a tempura meal. Fry gently in the oil until lightly golden.
  15. When the rice is cooked, fluff it with a fork and transfer it to a large bowl. Sprinkle over the sushi vinegar and stir through with a wooden spoon.
  16. To assemble the dish, spoon some rice into the serving bowls and arrange the other ingredients on top. Drizzle some wasabi mayonnaise over the top and garnish with the batter bits and nori.
Notes
Serve this dish with a dollop of Japanese mayonnaise and some extra soy sauce on the side. A steaming bowl of miso soup is also a nice addition. You can make your own, but the instant miso available in sachet form is so quick and just as delicious.
Recipe by The Fare Sage at https://www.thefaresage.com/sushi-bowls/