Smoked Salmon Sushi Bowl

Nutrition per serve

Ingredients

• 150g Japanese rice
• 1pcs Lebanese cucumber
• 40g radish
• 5g toasted sesame seeds
• 150g edamame beans
• 100g smoked salmon slices
• 15ml white vinegar
• 5ml sugar
• 30ml mayonnaise
• 5ml soy sauce

Method

1. Step 1 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 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.
2. Step 2 — Prep ingredients
   Meanwhile, cut the cucumber in half lengthwise. Put on a chopping board, cut-side down, and lightly crush with a rolling pin, then coarsely chop. Thinly slice the radish (see Kitchen 101). Combine 1 tbs white vinegar and 1 tsp sugar in a large bowl. Add the cucumber, radish and half the sesame seeds and toss to combine. Set aside to pickle, tossing occasionally, until needed.
3. Step 3 — Cook edamame
   Bring a small saucepan of water to the boil. Add half the edamame*, return to the boil and cook for 2 mins. Drain.
4. Step 4 — Make mayo dressing
   Drain the pickled veggies, reserving the pickling liquid. Combine 2 tbs mayonnaise, 1 tsp soy sauce and 2 tsp reserved pickling liquid in a bowl.
5. Step 5 — Serve up
   Separate the smoked salmon slices, then coarsely tear into pieces. Divide the rice, salmon and pickled veggies among bowls. Drizzle with the mayo dressing, scatter over the remaining sesame seeds and enjoy!
6. Step 6 — Kitchen 101
   Get super-thin radish with a mandoline or use slow, fine strokes with a large sharp knife.

Allergens

Eier, Sojabohnen, Sesamsamen, Fisch