Salmon Sushi Bowl

Name: Salmon Sushi Bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 cups cooked (360g) White Rice; 2 fillets, cubed (200g) Salmon; 1/2 avocado (100g) Avocado; 1/3 cucumber, diced (80g) Cucumber; 1 sheet, shredded (5g) Nori; 1 tbsp (15g) Soy Sauce

Recipes · Lunch · Recipe, Typed Supps

Everything that makes a sushi roll good, without the rolling.

Allergens and patterns

Contains fish, soya. Fits: Pescatarian, Kosher.

Ingredients

2 cups cooked (360g) White Rice — Short-grain rice seasoned with vinegar — the one place white rice is the right answer, because brown will not hold together.
2 fillets, cubed (200g) Salmon — Cook it unless you know your fish is sashimi grade; either way it is one of the densest omega-3 sources on the shelf.
1/2 avocado (100g) Avocado — Fat and creaminess, doing the job the mayonnaise in a sushi roll usually does.
1/3 cucumber, diced (80g) Cucumber — The crunch that stops the bowl being uniformly soft.
1 sheet, shredded (5g) Nori — Iodine, which is genuinely hard to get elsewhere unless you eat a lot of seafood or iodised salt.
1 tbsp (15g) Soy Sauce — The salt. It is nearly all the sodium in the bowl, so pour it rather than splash it.

Nutrition per serving

Calories: 602 kcal
Protein: 29.6g
Carbohydrate: 60.5g
of which sugars: 0.8g
Fat: 25.3g
of which saturated: 5.2g
Fibre: 6g
Sodium: 512mg

Method

Season the warm rice with a tablespoon of rice vinegar and a pinch of sugar and salt.
Cube and cook the salmon, or slice it raw if it is sashimi grade.
Build the bowl: rice, then fish, avocado and cucumber in sections.
Shred the nori over the top and add the soy at the table.