Sushi Bowl

Name: Sushi Bowl
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 250 g Basmati rice; 7-10 Tbsp Salt; 125 ml light soy sauce; 1 TEASPOON demerara sugar; 1 TEASPOON Wasabi paste (tube or glass); 212 ml (1 glass each) Sushi Ginger; 1/2 Cucumber; 600 g fresh salmon fillet (sushi quality); 1 Avocado; 2 TABLESPOONS Lime juice; 2 TABLESPOONS Rice vinegar (alternatively white wine vinegar); 2 TABLESPOONS Sesame (e.g. light and black)

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

Put down the sushi mat! We prefer to arrange salmon, avocado and ginger in a bowl. Ready is the uncomplicated and unrolled version of the California Roll.

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

250 g Basmati rice
7-10 Tbsp Salt
125 ml light soy sauce
1 TEASPOON demerara sugar
1 TEASPOON Wasabi paste (tube or glass)
212 ml (1 glass each) Sushi Ginger
1/2 Cucumber
600 g fresh salmon fillet (sushi quality)
1 Avocado
2 TABLESPOONS Lime juice
2 TABLESPOONS Rice vinegar (alternatively white wine vinegar)
2 TABLESPOONS Sesame (e.g. light and black)

Directions

1
Prepare basmati rice in 1⁄2 l boiling salted water according to package instructions. Mix soy sauce with brown sugar and wasabi.
2
Drain ginger well in a sieve. Wash, clean and finely dice the cucumber. Rinse salmon, dab dry, cut into slightly wider strips. Halve avocado, remove core. Remove the flesh from the skin, cut into slices, sprinkle with lime juice.
3
Drain rice and stir in rice vinegar. Arrange rice, cucumber, ginger, avocado and salmon in bowls. Sprinkle with sesame seeds. Serve with sauce in bowls.