A nourishing bowl of salmon, rice, fresh avocado and vegetables with a soy-sesame drizzle. Like a deconstructed sushi roll.
🍽 Ingredients
- 2 salmon fillets (160g each)
- 1 cup sushi rice
- 1 avocado, sliced
- 1 cucumber, thinly sliced
- 1 cup shelled edamame
- 2 radishes, thinly sliced
- 1 nori sheet, cut into strips
- 3 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1 tbsp sesame oil
- 1 tsp honey
- 1 tsp sriracha
- 1 tsp sesame seeds
- Pickled ginger to serve
🔧 Method
- Cook sushi rice according to packet instructions. Season with a splash of rice wine vinegar.
- Mix soy sauce, sesame oil, honey and sriracha together for the dressing.
- Season salmon and pan-fry or bake at 200°C for 12 minutes until cooked through.
- Flake the salmon into large chunks.
- Build the bowls: divide rice between two bowls, arrange salmon, avocado, cucumber, edamame and radish in sections.
- Drizzle the soy-sesame dressing over everything.
- Top with nori strips, sesame seeds and pickled ginger.
💡 Tips & Notes
These bowls work equally well with raw sushi-grade salmon. If using raw salmon, buy the freshest possible and slice thinly against the grain. The dressing can be scaled up and kept in the fridge for a week.
