Avocado, Salmon and Edamame Sushi Bowl
Serves 2
Ingredients
This recipe was added to your favourites! Find it under Recipes > My favourite recipes
- 1 cup round grain sushi rice
- 1½ cups water
- 1 tbsp rice vinegar
- 1 avocado, thinly sliced
- ½ cup edamame (soybeans), thawed
- 1 carrot, peeled and cut into long and thin julienne slices
- 1 nori sheet, cut into pieces
- ½ lb (225 g) fresh sushi salmon, sliced
- Black and white sesame seeds, soy sauce, and sesame oil to serve
Preparation
- Rinse the rice 2 to 3 times in a fine sieve. Drain well.
- Add the rice and water to a saucepan. Leave uncovered, and bring to a boil. Reduce the heat to low, cover and cook for approximately 10 minutes. Turn off the heat and leave to rest on the burner for 10 more minutes.
- Add the rice vinegar and, using a fork, carefully blend into the rice, taking care not to crush it. Leave to cool to room temperature.
- Divide the rice between 2 large bowls. Garnish with avocado slices, edamame, carrot slices and nori pieces. Add the fresh salmon and sprinkle with sesame seeds. Serve with soy sauce and sesame oil.
