Salmon Sushi Bowl – Quick Homemade Solution to a Sushi Craving
Although like so many other people I love sushi, I, in truth, have never made it myself yet.
Several years ago, when I lived in the Netherlands, I had Japanese friends who taught our group how to make it. Then a few years ago, I participated in an attempt to break a world record in creating the biggest Euro sign made of sushi.
So, I was involved in sushi preparation on some occasions but always as a member of a team.
The reason why I have never made it myself is quite simple. Somewhere at the back of my head, I have always had a thought that making sushi is very time-consuming. And that’s why for a long time I was limited to having it only in restaurants.
But now I have a different option – Sushi Bowl.
Sushi Bowl is a quick answer to everyone’s cravings for having this Japanese treat in a short time without the risk the rolls will fall apart. You simply have to choose your rice (sushi, regular or maybe even whole grain) and cook it. Then you have to make the dressing, choose your favourite toppings and voila: sushi experience in an (almost) instant.
Salmon Sushi Bowl
Ingredients
- 100 g rice (sushi, regular or whole grain)
- 100 g frozen peas
- 3 tbsp Japanese rice vinegar
- 1 tbsp honey
- 120 g cucumber finely sliced
- 50 g radishes finely sliced
- 1 tsp wasabi
- 100 g smoked salmon (or smoked trout) in slices, cut into strips
- 2 sheets nori finely cut
- 2 spring onions finely chopped
- 1 tbsp sesame seeds toasted toasted
Instructions
- Cook the rice in salted boiling water as per the packet instruction.
- Add the frozen peas for the last 3 minutes of cooking (make sure that you increase the heat to high, and the water comes back to boil before you add the peas to the rice).
- Mix the vinegar and the honey in a small bowl.
- Combine the cucumber and radish slices, add 1 tbsp of the vinegar and honey mixture, salt, and toss together.
- When the rice and green peas are cooked, drain them and mix with 1 tbsp of the vinegar and honey mixture, season with salt, leave to cool down.
- Add the wasabi to the leftovers of the honey and vinegar liquid, stir well.
- Divide the rice into 2 bowls, arrange the salmon or trout strips, nori, drained cucumber and radish, drizzle with the dressing, then sprinkle with chopped onions and sesame seeds.
