Salmon Sushi Bowl
Serves
1
Calories
395 per portion
Ingredients
60g microwaveable pouch wholegrain rice
1 tsp soy sauce or tamari
1 tbsp rice wine vinegar
1 tsp honey
¼ tsp sea salt
½ a sheet dried nori
60g edamame beans
50g carrot, cut into ribbons with a potato peeler
50g cucumber, cut into matchsticks
80g smoked salmon, torn into pieces.
¼ tsp sesame seeds
for the sauce:
15g mayonnaise
1-2 tsps Tabasco or sriracha sauce, to taste
How To
Place the sauce ingredients in a bowl and stir well. Taste and add more spicy sauce or mayo if desired.
Microwave the rice according to packet instructions.
Place the rice vinegar, soy sauce, honey and salt in a saucepan over a medium/low flame. Stir and heat gently for 2 minutes. Pour over the rice and stir well.
Place the nori in a large skillet or frying pan and toast over a medium/low flame until crisp, around 5 minutes.
Crumble over the rice and stir well.
Transfer the rice to a serving bowl. Top with the edamame beans, carrot and cucumber.
Drizzle the sauce over the top. Top with the salmon.
Serve garnished with sesame seeds.
Store any leftovers in an airtight container and refrigerate for up to 2 days.