Salmon sushi bowl
Salmon sushi bowl with salmon roe and avocado
The great thing about this sushi salmon bowl is that it’s easy to prepare. I had thought about making sushi but to be honest, I find the end result in terms of flavour is the same and this is way faster, easier and dare I say, looks better, than my home made sushi. I fully respect that making sushi well takes some serious skill, skills which I have not quite honed yet!
In this dish I have used salmon and salmon roe (ikura) which I have seasoned to add extra flavour. I kept the other bits simple, just some avocado, sushi ginger and nori. If you can’t get sushi grade fish then you could always just use cooked fish.
For me, what makes this sushi bowl extra special is the rice, I definitely think it’s worth the effort of getting sushi rice which has much shorter and plumper grains than typical basmati or jasmine rice. The sushi vinegar which is added to the cooked rice also adds so much flavour, its a little tangy, a little sweet and salty. Just so moorish compared to plain rice. You can mix all the individual ingredients yourself (vinegar, sugar, salt etc) but I buy a pre-made sushi seasoning mix from Mizkan which just makes the balance perfection!
Serves 2
Time: about 30 minutes including cooking the rice which takes about 20 minutes
Ingredients
Salmon roe (left) vs Trout roe (right). Salmon roe is bigger and has a stronger flavour.
Approx 160g fresh raw sashimi grade salmon (aim for roughly 80g per person)
1 cup (approx 200g) sushi rice , rinsed a few times until water runs clear
1 ½ cup (approx 300ml) water
2 ½ tbsp sushi vinegar or sushi seasoning. I use Mizkan sushi seasoning
About 2 tbsp or 50g salmon roe
1 avocado
Sushi ginger
Marinade
½ tbsp soy sauce
30ml instant dashi
1 ½ tbsp toasted sesame oil
1 tbsp mirin
1 tbsp rice vinegar
1 tsp Sriracha
1 tsp grated fresh ginger
Toppings
1 small avocado, destoned and sliced or diced as preferred
¼ cup edamame beans per person (I used frozen ones which I warmed through by steaming as happened to have my steamer on at the time, but you can also boil or microwave to cook)
Sushi ginger
1 spring onion, sliced
Nori strips
Toasted sesame seeds – I used a mix of black and white but one or the other will do
Other ideas: carrot strips, radishes, mango chunks, cucumber, crispy onion bits, salad leaves such as rocket or watercress, cooked tenderstem broccoli, cherry tomatoes.
Method
After rinsing the rice, add the water with the rice in a pan, the level of the water should be about 1cm above the rice. Just stir the rice once during cooking and let it bubble away gently and the water slowly get absorbed by the rice. It will likely take about 20 minutes.
Once cooked, take the rice off the heat and cover the pan, leaving the rice to just steam and soak up that last bit of moisture for about 10 minutes.
Add the sushi seasoning and gently mix in to the rice. Leave to the side to cool as when served the rice should be just warm as opposed to steaming hot.
Whilst the rice is cooking you prep everything else.
Mix the marinade for the tuna in a bowl.
Dice and slice all your other toppings as you like, generally I tend to go for small bitesize pieces or cut in to wedges.
Dice the tuna in to approx. 1 cm dice, or however chunky you like then add to the marinade. The tuna just needs a quick toss in the marinade it doesn’t need to be left long.
Once you have all the component parts ready, the assembly just takes a minute. Plate up the rice in your serving bowls and top with the avocado, tuna, edamame beans and sushi ginger, or whatever toppings you are using.
Sprinkle the nori strips on top and the sriracha mayo. I put the mayo in a little squirty bottle so it can be drizzled on nicely but you could just dollop it on. Finally, sprinkle some sesame seeds on top and enjoy!
