250g Regal Fresh Cuts Salmon Loins**
1 cup jasmine rice or quick cook brown rice*
2 tbsp sushi vinegar
1 tsp Japanese soy sauce
1/2 tsp sesame oil
These sushi bowls can be made with any of your favourite fresh vegetables. This is my selection.
1 ripe avocado
1 cup edamame beans
1 Lebanese cucumber
1/2 head broccoli
1/2 cup pickled daikon (radish)
12 cherry tomatoes
2 tbsp Japanese mayo
1 tsp wasabi paste, or to taste
Nori or seaweed snacks to garnish
*Rice can also be substituted for quinoa or another cooked grain if you're on a low carb diet
**If fresh salmon isn't to your liking these sushi bowls are also delicious with Regal Wood Roasted Salmon or Regal Smoked Salmon Slices
The Japanese ingredients in this recipe will be readily available in the International section of your supermarket or at your local Asian speciality store.
Cook the rice in salted water according to the packet instructions. (Suggestion on cooking rice, see the bottom of this recipe)
While the rice is cooking, prepare the other ingredients and set them aside until ready to assemble the dish: Remove any skin from the salmon. Slice the salmon into approximately 1cm cubes. Sprinkle over the soy sauce and sesame oil. Stir gently and set aside. Peel and slice the avocado.
If required, cooked and shell the edamame beans. Peel and slice the carrot into fine matchsticks. Cut the cucumber in half lengthways and scrape out the seeds using a teaspoon. Cut into fine strips to match the size of the carrot. Cut the broccoli into small florets and steam for 4-5 minutes until tender but still crisp. Cut the daikon into small cubes. Slice the cherry tomatoes in half.
Mix the Japanese mayo and wasabi together. Using scissors, cut the nori or seaweed snacks into fine strips.
When the rice is cooked, fluff it with a fork and transfer it to a large bowl. Sprinkle over the sushi vinegar and stir through with a wooden spoon.
To assemble the dish, spoon some rice into the serving bowls and arrange the other ingredients on top. Drizzle some wasabi mayonnaise over the top and garnish with the nori.
To cook rice:
The best technique to cook enough rice for 4 people. It takes about 5 minutes cooking time, and an additional 20 minutes steaming time
Lightly rinse 1 cup of jasmine rice or quick cook brown rice. Bring 2 cups of water, 1 tsp salt and 1 tbsp butter to the boil in a medium saucepan. Stir in the rice and bring back to a hard simmer. Cover with a lid. Keep the rice simmering for 2-3 minutes. Then turn off the heat but leave the saucepan on the element. Keep the lid on the saucepan and let it steam for around 20 minutes. Fluff with a fork then leave the cooked rice in the saucepan with the lid on until ready to serve.
Recipe courtesy of www.thefaresage.com