Avocado & Salmon Sushi Bowls
INGREDIENTS
300g sushi rice
2 Tbsp rice vinegar
1 Tbsp sugar
1/2 Tbspn salt
1 X 350g skinless salmon fillet
2 avocados, skin and stones removed and thinly sliced on an angle
1 lemon
4 tsp pickled ginger
2 spring onions, thinly sliced on an angle
wasabi to taste
4 tsp toasted sesame seeds (black and white if possible)
1 red chilli, deseeded and thinly sliced
small handful coriander leaves
DIRECTIONS
Rinse the rice by placing it in a sieve under the tap – once the water runs clear, shake off the excess water and put in a large pan with 400ml water. Bring to the boil, turn the heat down, cover and cook for 10-12 minutes until the rice is almost cooked. Remove from the heat and leave covered for 10 minutes.
Thinly slice the salmon on an angle and arrange on a plate with the avocado. Drizzle with soy and lemon juice, cover and refrigerate for 10 minutes.
Tip the juices from the salmon and avocado into the rice, add the sugar, salt and rice vinegar, and mix evenly.
Divide the rice between the bowls and arrange the salmon, avocado and other ingredients on top.
