Love sushi, but hate the thought of making it? This sushi bowl from the lovely people at The Saucy Fish Co. might be your saving grace.
What is a sushi bowl we hear you ask? Well, a sushi bowl is a dish inspired by traditional sushi but served in bowl form instead of rolled up. It commonly consists of sushi rice (a type of short-grain rice seasoned with vinegar, sugar, and salt) as the base, topped with various ingredients that are typically found in sushi rolls.
The idea is to enjoy the flavors of sushi in a simpler, easier-to-prepare format. It is also a popular choice for those who prefer not to eat the seaweed commonly used to wrap traditional sushi rolls, or for those who just want a change from the usual sushi presentation.
So without further ado, here’s how to make The Saucy Fish Co.’s chilli, lime and ginger sushi bowl…
INGREDIENTS (SERVES 2)
- 2 salmon fillets
- 170g cup sticky or short grain brown rice
- 100g of cooked edamame beans
- Cucumber, cut into matchsticks
- Carrot, shredded
- Toasted seaweed (Nori), cut into matchsticks
- Avocado, halved, seeded, and sliced
- Toasted sesame seeds
For the chilli, lime and ginger dressing:
- 2 1/2 tablespoons fresh lime juice
- ½ chilli, finely sliced
- 1 teaspoon minced and peeled fresh ginger
- 1 garlic clove, pressed
- 1/2 teaspoon sugar
- 3 tablespoons vegetable oil
- 1 tablespoon sesame oil
METHOD
- Combine your rice and water in a medium pot. Bring to a boil then reduce heat, cover, and simmer for 45- 50 minutes. Remove from heat and allow rice sit, covered, for 5-10 minutes. Fluff with a fork and set aside.
- Place your salmon fillets in the oven for 20 minutes, or until cooked through.
- Make your chilli, lime and ginger dressing by whisking the lime juice, chili, ginger, garlic and sugar, until fully combined. Add in the vegetable oil and sesame oil and whisk again.
- Divide the rice into two bowls. Place salmon in centre of bowl and pour chilli, lime and ginger sauce over top of fish.
- Arrange the edamame beans, cucumber sticks, carrot, seaweed and avocado around the salmon and sprinkle the sesame seeds on top.
