Description
This simple sushi salad bowl is perfect for a healthy lunch or light dinner.
Ingredients
Scale
- 290g (1 1/3 cups) sushi rice
- 500ml (2 cups) water
- 60ml (1/4 cup) rice vinegar
- 15.00 gm caster sugar
- 1.20 gm salt
- 4.5g pkt roasted seaweed snack, torn
- 30.00 ml tamari
- 1 tsp sesame oil
- 2 avocados, sliced
- 225g smoked salmon or gravlax
- 6.00 gm black sesame seeds
- Pickled ginger, to serve (optional)
- Wasabi, to serve (optional)
Instructions
- Step 1: Place the rice in a sieve and rinse well. Set aside for 1 hour to drain.
- Step 2: Place the rice and water in a saucepan over high heat. Bring to the boil, stirring occasionally. Cover with a tight-fitting lid. Reduce the heat to low and simmer for 15 minutes. Remove from heat. Set aside for 15 minutes to steam.
- Step 3: Meanwhile, combine vinegar, sugar and salt in a small jug. Stir until sugar dissolves.
- Step 4: Spread rice over a tray. Sprinkle with half the vinegar mixture. Use a flat-edged spoon to fold the vinegar mixture into rice. Set aside to cool slightly. Fold in seaweed.
- Step 5: Add tamari and sesame oil to remaining vinegar mixture. Divide rice mixture among bowls. Top with the avocado and salmon. Drizzle with the tamari dressing. Top with sesame seeds, ginger and wasabi, if using.
Notes
For the best rice texture, ensure it drains completely for the full hour before cooking.
- Prep Time: 80 minutes
- Cook Time: 15 minutes
- Category: lunch
- Method: Stovetop
- Cuisine: Japanese-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 570 kcal
- Sugar: 6 g
- Sodium: 840 mg
- Fat: 21 g
- Saturated Fat: 4 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 8 g
- Protein: 18 g
- Cholesterol: 45 mg
Keywords: sushi bowl, avocado salmon rice bowl, healthy lunch, sushi salad