Salmon Sushi Bowl
- Makes enough for 2.
- Japanese inspired dish with rice and fish.
- Sprouted radish seeds add a wasabi-style hit.
Long Grain Brown Rice, Organic 1kg Sussex Wholefoods
100g of Long Grain Brown Rice.
Nori Sheets, Toasted, 17g (Clearspring)
2 sheets of Toasted Nori
Organic Black Sesame Seeds 500g (Sussex Wholefoods)
Organic Black Sesame Seeds 500g (Sussex Wholefoods) 2 tsp Black Sesame Seeds
Himalayan Honey 240g (Ogilvy's)
2 tsp honey
1 Tbsp of Lime Juice
Organic Shoyu Soy Sauce 150ml (Sanchi)
1 Tbsp Soy Sauce
Clearspring Organic Brown Rice Vinegar 150ml
1 Tbsp Rice Vinegar
Organic Toasted Sesame Oil 250ml (Clearspring)
1 Tbsp Toasted Sesame Oil
Sweet White Miso, Organic 250g (Clearspring)
1 Tbsp White Miso Paste
Little Radish Seed 40g (BioSnacky-A.Vogel)
1 Tbsp of Little Radish Seeds
Other Ingredients
- 1 avocado
- 3-4 large radishes
- 1 carrot
- 100g smoked salmon (or your favourite fish)
Method
- Sprout 1 Tbsp of Little Radish Seeds in a sprouting jar or other clean, lidded jar. Rinse twice a day until the seeds have sprouted. This will be 4-5 days.
- Cook the rice in a rice cooker or boil for 15-20 minutes. Cover and set to one side.
- In a lidded pot or jar, add the 2 tsp honey, 1 Tbsp of Lime Juice, 1 Tbsp Soy Sauce, 1 Tbsp Rice Vinegar, 1 Tbsp Toasted Sesame Oil, 1 Tbsp White Miso Paste. Shake for up to a minute.
- Then, top and tail the carrot and peel. Then using a Julienne cutter shred the carrot into long spaghetti-like strips. Set aside. Top and tail the radishes and slice.
- Slice the avocado in half and cut the smoked salmon into easy-to-eat strips.
- Now assemble the salad. Take two bowls and tear strips of nori and arrange around the base and sides.
- Share the cooked rice between the two bowls and half an avocado in each bowl. Arrange the rest of the ingredients in an attractive manner in both bowls.
- Lastly, add the radish sprouts, then drizzle over the finished dressing and scatter with black sesame seeds.
- Serve and enjoy!
