Easy Pan-Fried Salmon Sushi Bowl

Nutrition per serve

Ingredients

• 2pcs Tasmanian salmon fillets
• 1pcs avocado
• 40g Japanese dressing
• 1clove garlic
• 1pcs spring onion
• 1pcs carrot
• 150g jasmine rice
• 5ml white vinegar
• 5ml sugar
• 10ml olive oil
• 2pcs egg

Method

1. Step 1 — Prep ingredients
   Check your avocado is ripe before starting this recipe (see Kitchen hack). Thinly slice 1 garlic clove. Thinly slice the spring onion. Peel the carrot into ribbons with a vegetable peeler. Combine 1 tsp white vinegar and 1 tsp sugar in a large bowl. Add the carrot and toss to combine. Set aside to pickle, tossing occasionally, until needed.
2. Step 2 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with the garlic, half the spring onion and 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins. Season with salt and pepper. Fluff the rice with a fork.
3. Step 3 — Pan-fry salmon
   Meanwhile, bring a small saucepan of water to the boil for the eggs. Heat 2 tsp olive oil in a small frypan over high heat. Cook the salmon, skin-side down, for 3 mins or until the skin is crisp and golden. Reduce the heat to medium-high, turn and cook, flesh-side down, for a further 2-3 mins until just cooked or cooked to your liking. Remove from the pan.
4. Step 4 — Cook eggs
   While the salmon is cooking, add 2 eggs to the pan of boiling water and cook for 6 mins for soft-boiled or 8 mins for hard-boiled. Drain, then cool in cold water. Peel and halve the eggs.
5. Step 5 — Serve up
   Thinly slice the avocado. Divide the rice, salmon, drained pickled carrot, egg and avocado among bowls. Drizzle with the Japanese dressing and scatter over the remaining spring onion. Enjoy!
6. Step 6 — Kitchen hack
   To speed up the ripening process, put the avocado in a paper bag and loosely close, then leave on the kitchen bench for a day or two. Add a banana to the bag to make the avocado ripen faster.

Allergens

Eier, Fisch, Sesamsamen, Sojabohnen