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Avocado and salmon rice bowl
Avocado and salmon rice bowl
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Prep Time:
80 minutes
Cook Time:
15 minutes
Total Time:
95 minutes
Delicious and refreshing sushi salad bowl, ideal for a nutritious meal.
Ingredients:
  • 290g (1 1/3 cups) sushi rice
  • 500ml (2 cups) water
  • 60ml (1/4 cup) rice vinegar
  • 15.00 gm caster sugar
  • 1.20 gm salt
  • 4.5g pkt roasted seaweed snack, torn
  • 30.00 ml tamari
  • 1 tsp sesame oil
  • 2 avocados, sliced
  • 225g smoked salmon or gravlax
  • 6.00 gm black sesame seeds
  • Pickled ginger, to serve (optional)
  • Wasabi, to serve (optional)
Instructions:
  • Rinse the rice in a sieve thoroughly and let it drain for 1 hour.
  • In a saucepan over high heat, combine the rice and water. Bring to a boil, stirring occasionally. Cover with a tight-fitting lid, reduce the heat to low, and simmer for 15 minutes. Remove from heat and let it sit for 15 minutes to steam.
  • In a small jug, mix together the vinegar, sugar, and salt until the sugar completely dissolves.
  • Spread rice over a tray and sprinkle with half of the vinegar mixture. Gently fold the vinegar mixture into the rice using a flat-edged spoon. Let it cool slightly before folding in the seaweed.
  • Drizzle the tamari and sesame oil over the remaining vinegar mixture. Divide the rice mixture among bowls. Top with avocado and salmon. Drizzle with the tamari dressing. Sprinkle with sesame seeds, ginger, and wasabi if desired.

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