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.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
black sesame seeds(ContainsSesameMay be present Tree Nuts, Gluten, Milk, Peanuts, Soy)
salmon(ContainsFishMay be present Milk, Soy, Crustacea)
rice wine vinegar
soy sauce (or gluten-free tamari soy sauce)(ContainsSoy, Gluten)
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!