Salmon Sushi Bowl or Vegan - you Choose
Salmon sushi bowls are fresh and light, perfect for a hot summer's day and you can add and omit ingredients as you choose.
Ingredients
For the salad
- 50 g smoked or unsmoked, organic wild salmon (optional)
- 120 g uncooked sushi rice
- 1 organic avocado from a sustainable source sliced
- 1 medium-sized organic carrot sliced with a vegetable peeler
- 15-20 slices of cucumber (with a vegetable peeler)
- 10 strips of sushi nori, roughly 1 cm wide and 5 cm long
- 2-3 slices organic red onion
- black and white sesame seeds to serve
For the Dressing
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp rice wine vinegar
- 1/4 tsp brown sugar
Instructions
- Cook the Sushi Rice as per the pack instructions and let it cool in the fridge for 30 mins
- Once cooled divide the rice into two bowls. Add the carrot, cucumber, onion, avocado, sushi nori and salmon on top of the rice spreading it evenly as photographed.
- In a small bowl mix the soy sauce and brown sugar until combined.
- To serve sprinkle with the black and white sesame seeds and drizzle with the dressing or serve the dressing separately.