Salmon Sushi Bowl
Fresh, vibrant and packed full of flavour, these sushi bowls are perfect mid-week meals! They’re full of nutrient-rich foods to leave you feeling energised and nourished.
Servings Prep Time
2People 10Minutes
Cook Time
40Minutes
Servings Prep Time
2People 10Minutes
Cook Time
40Minutes
Ingredients
Instructions
  1. Prepare the rice by placing in a sieve and rinsing under cold water until the water runs clear. Place the rice in a bowl and soak for 30 minutes (you can skip this step but it definitely leads to fluffier, less starchy rice).
  2. Bring 180ml water to boil in a medium saucepan and add the rice. Cover and simmer for 15-20 minutes or until the rice is tender. Remove the saucepan from the heat and leave to steam for a further 10 minutes.
  3. While the rice is cooking, mix together the rice vinegar, caster sugar and soy sauce and set aside.
  4. Place the dried seaweed in a small bowl and cover with water to rehydrate.
  5. When the rice is almost finished steaming, heat a large frying pan with the sesame oil and add the sliced salmon fillets. Cook for 2-3 minutes side before flipping and cooking for another 1-2 minutes. Turn the heat off but leave in the pan ready to serve.
  6. Once the rice has finished steaming add half of the vinegar, sugar, and soy sauce mix and stir through well.
  7. Divide the rice between two bowls, add the carrots, cucumber, seaweed, and edamame beans and top with the salmon fillets. Drizzle the remaining soy sauce mix over the vegetables and sprinkle over the sesame seeds.
Recipe Notes

*You can get really good microwavable jasmine rice in supermarkets if you don’t have the time to cook it from scratch.

*Replace the salmon with baked tofu for a tasty vegan alternative.