Japanese style salmon sushi bowl
Japanese style salmon sushi bowl
Ingredients
- 1 pack (250g) whole grains (pre-cooked)
- 150g edamame
- 100g cucumber
- 10g ginger (fresh)
- 4g sushi nori (roasted seaweed)
- 3 radishes
- 2 garlic cloves
- 2 salmon fillets (uncooked)
- 1 avocado
- 1 tbsp extra virgin olive oil
- 1 tbsp soy sauce
- 1/2 tsp sesame seeds
- salt and pepper (to taste)
Allergens are marked in bold.
Method
If you can’t find pre-cooked whole grains, pre-cooked quinoa, spelt or even lentils are very good options.
1. Preheat the oven to 200°C. Crush the garlic cloves and grate the ginger. In a small bowl, mix the garlic and ginger with the extra virgin olive oil. Place the salmon fillets on a tray lined with parchment paper. Pour the garlic-ginger oil mixture over the salmon, ensuring the fillets are well coated. Season with salt and pepper and bake in the oven for 17–20 minutes, or until the salmon is cooked through and flakes easily with a fork.
2. Peel and slice the avocado, thinly slice the radishes, cut the cucumber into half-moons or quarters and slice the sushi nori into thin strips using scissors or a sharp knife.
3. In a pan over medium heat, warm the pre-cooked whole grains and edamame together. Stir occasionally, heating for about 3–5 minutes until warmed through. Add the soy sauce toward the end and stir well to coat evenly.
4. To assemble the bowl, start with the grain and edamame mixture as the base. Flake the cooked salmon into bite-sized chunks and place on top. Arrange the radishes, avocado slices, and cucumber around the bowl. Sprinkle with sesame seeds and shredded nori and serve warm.
Nutritional Information
| Average nutritional values | Per serving (recipe serves 2) |
|---|---|
| Energy | 825 kcal |
| Fat | 46.3 g |
| of which saturates | 7.1 g |
| Carbohydrates | 64.4 g |
| of which sugars | 4.5 g |
| Fibre | 17.4 g |
| Protein | 45.7 g |