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Salmon and avocado sushi bowl
Salmon and avocado sushi bowl
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Spicy wasabi peas elevate this flavorful smoked salmon and avocado rice bowl.
Ingredients:
  • 215g (1 cup) sushi rice
  • 60ml (1/4 cup) sushi seasoning
  • 200g frozen edamame
  • 200g snow peas, trimmed
  • 1 large avocado, quartered
  • 185g hot-smoked salmon, skin removed, flaked
  • 2 carrots, peeled, peeled into ribbons
  • 2 Lebanese cucumbers, peeled into ribbons
  • 1/4 nori sheet, finely shredded
  • 40.00 ml wasabi peas
  • Kewpie mayonnaise, to serve
  • Soy sauce, to serve
Instructions:
  • In a saucepan over medium heat, combine the rice and 375ml (1 1/2 cups) water. Bring to a boil, stirring occasionally. Reduce the heat to low, cover, and cook for 10-15 minutes until the water is absorbed. Let it sit covered for 5 minutes, then transfer the rice to a large bowl. Drizzle the sushi seasoning over the rice and use a large spoon to fold until well combined. Allow it to cool before serving.
  • Cook the edamame in boiling water for 3 minutes until tender. Refresh under cold water, drain, remove from pods, and place in a bowl. Discard the pods. Pour boiling water over snow peas, let sit for 1 minute, then transfer to ice water to cool. Drain, pat dry, and slice snow peas into long strips.
  • Assemble the rice in serving bowls. Layer with avocado, salmon, carrot, cucumber, snow peas, and edamame. Sprinkle with shredded nori and wasabi peas. Drizzle mayonnaise over the rice and soy sauce into the avocado.

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