Salmon and brown rice sushi bowl
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Time to make:
45 mins (Hands-on time: 10 mins, Cooking time: 35 mins), plus cooling
$4.35 per serve
(at time of publication)
Full ingredients list:
1 cup medium-grain brown rice
350g frozen edamame in pods
300g broccoli, cut into florets
1 teaspoon sesame oil
1 tablespoon gluten-free reduced-salt tamari
100g baby spinach
1 small avocado, sliced
185g hot smoked salmon fillet, skin removed, flaked
2 tablespoons pickled ginger, sliced thinly
toasted sesame seeds, to garnish
Nutritional information (per serve)
Instructions and steps:
Step 1 Place rice in a saucepan with 2 cups water and bring to the boil. Reduce heat to low, cover and simmer for 30–35 minutes, or until water has evaporated and rice is tender. Set aside to cool slightly.
Step 2Steam edamame and broccoli for 2 minutes. Refresh under cold running water, drain and remove edamame from pods.
Step 3 Add oil and half of the tamari to rice; stir. Divide rice between four bowls, top with edamame, broccoli, spinach, avocado, salmon and ginger. Sprinkle with sesame seeds and serve with a drizzle of remaining tamari.
About this recipe
First published: March 2016