Salmon Sushi Rice Bowl.

Sushi is always a great lunch option; its healthy, tasty and filling. This customizable deconstructed sushi bowl is the perfect way to enjoy the flavours and textures of sushi without the fiddly rolling process. It’s also very quick and easy to meal-prep which makes it perfect for people with busy schedules who like to plan ahead- just cook the sushi rice the night before you need it, that way you avoid having to wait for it to cool down.

Time:

Preparation: 10 minutes

Cooking: 10 minutes (+ 20 minutes or more cooling)

Total= 20 minutes (+ cooling)

Serves: 1

Ingredients:

125g x sushi rice

165ml x water

2 x slices of smoked salmon

1 x inch cucumber

1 x small handful of edamame

4 or 5 x Itsu crispy seaweed thins/ regular nori sheets

Sprinkle of sesame seeds

Splash of light soy sauce

 

Instructions:

1. Place the sushi rice in a sieve and rinse in cold water for several minutes to remove excess starch.
2. Bring 165ml of water to a simmer and add the rice. Cook with a lid on for 10 minutes. Then, leaving the lid on, allow the rice to rest in the saucepan for a further 20 minutes.
3. Once the 20 minutes is up, remove the rice from the pan- all the moisture should have been absorbed. Now leave the rice to cool- it will cool down quicker if you spread it on a baking tray.
4. Meanwhile, prepare the toppings. Start by chopping the smoked salmon into cubes. Next, peel and slice the cucumber into batons. If using regular nori, break it up or cut it into 5-10cm squares.
5. Once the rice is cool, add a splash of soy sauce and combine well.
6. Place the rice into a wide bowl and surround with the salmon and cucumber. Add a small handful of fresh edamame and the seaweed thins/ nori. Sprinkle with sesame seeds and serve.

 

Recipe adaption: This recipe is so easy to adapt to your diet and preferences. Flaked tinned tuna can be used instead of smoked salmon, which works perfectly with jarred roasted red pepper. Smoked mackerel is also a great alternative to the salmon, and thinly sliced raw/ pickled radish can be used instead of the edamame to bring extra crunch and freshness- the possibilities to customise this recipe are endless! The Itsu seaweed thins also come in a variety of flavours- I like sweet soy or sea salt, but there are also barbeque and wasabi if you’re feeling a little more adventurous. These seaweed thins are a great on-the-go snack too; they are only 24 calories per packet and they’re rich in vitamin B12, protein, fibre and iodine- plus, they’re vegan friendly.