An easy to prepare Salmon Sushi Bowl - all of the flavours of Sushi, in minimal time. Plus a 2-minute soy and ginger dressing that tastes way better than those little soy sauce plastic fish thingies!
Rinse the sushi rice under cold water and place in a saucepan. Add the cold water. Bring to a boil, cover, then lower the heat to low and cook for 10 minutes. Turn off the heat and leave, covered, for 30 minutes.
350 g (2 cups) uncooked sushi rice, 720 ml (3 cups) cold water
After 30 minutes, remove the lid and let the rice cool to room temperature, then gently stir the rice vinegar, sugar and salt into the rice.
2 tbsp rice vinegar, 1 tbsp sugar, ¼ tsp salt
In a small bowl, whisk together all the dressing ingredients.
Divide the rice among 4 bowls and top with the salmon, cucumber, shredded beet, carrot, edamame, and radish slices.
200 g (7 oz) smoked salmon, ½ cucumber, 1 large cooked beetroot, 1 large carrot, 150 g (1 cup) cooked edamame beans, 4 radishes
Add a few nori strips to each bowl, reserving the rest for serving. Place a few slices of sushi ginger in each bowl and sprinkle with sesame seeds and shichimi togarashi.
2 sheets nori seaweed, 30 g (1 oz) pickled sushi ginger, 1 tsp mixed black and white sesame seeds, 1 tsp shichimi togarashi
Serve with the dressing and extra nori strips.
Video
Notes
Tip:
A mandolin (<-- affiliate link) makes preparing the vegetable strips much easier