Salmon Sushi Bowl
with Wasabi Sauce
Sushi bowls are absolutely brilliant in our book. All the flavour of sushi is here, from vinegared rice to cucumber to salmon and wasabi. But behold! Not a finnicky, messy step in sight. This baby is so quickly whipped up, we reckon it might give sushi train a run for its money.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
1 sachet
black sesame seeds
(Contains: Sesame; May be present: Gluten, Soy, Tree Nuts, Milk, Peanuts.)
2 fillet
salmon
(Contains: Fish; May be present: Crustaceans, Mollusc.)
1 tub
aioli
(Contains: Eggs, Milk;)
½ sachet
wasabi
1
carrot
1
cucumber
½ bunch
coriander
Not included in your delivery
cup
water
2 tsp
rice wine vinegar
2 tsp
soy sauce (or gluten-free tamari soy sauce)
(Contains: Soy, Gluten;)
2 tsp
olive oil
3 tsp
warm water
Utensils
Cooking Steps
To prepare the ingredients, rinse the Jasmine rice well. Dice the carrot (peeled) and cucumber, and pick the coriander leaves.
Place the Jasmine rice and the water in a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 10-12 minutes or until the rice is soft. Drain. Return the rice to the saucepan. Stir through the rice wine vinegar, salt-reduced soy sauce and black sesame seeds, reserving a few for the garnish.
Meanwhile, heat the olive oil in a medium frying pan over a medium high heat. Season the salmon on both sides with salt and pepper. Cook the salmon for 2-3 minutes on each side, or until cooked through. Remove from the pan and set aside on a plate for 1 minute to rest.
In a small jug or bowl combine the aioli, wasabi and warm water.
To serve, divide the Jasmine rice between bowls. Top with the diced carrot and cucumber, and cooked salmon. Drizzle over the wasabi sauce, remaining black sesame seeds and fresh coriander leaves. Enjoy!
