By MJ and Gabrielle Neuhaus-Harsh
Looking for a light, healthy lunch that is bursting with flavors? This Salmon sushi bowl will definitely keep you satisfied and full! Salmon is low in saturated fat and a great source of protein, also one of the best sources of vitamin B12. Make sure to try this recipe out and let us know how you like it!
- 180g (6.5oz) sushi rice
- 3 tbsp rice vinegar
- 1 tsp caster sugar
- 0.5 tsp fine salt
- 30ml (1fl oz) maple syrup
- 1 tsp sesame oil
- 2 tsp gluten free tamari soy sauce
- 0.5 tsp garlic granules
- 1 tsp mirin
- 2 salmon fillets
- 2 tbsp sesame seeds
- 4 spring onions
- 150g (5oz) edamame beans
- Half a ripe avocado
- Cook the sushi rice according to the packet instructions and while it is cooking prepare the sushi rice dressing. To do this, mix the rice vinegar, sugar and salt together in a small dish, stirring well until the sugar and salt have dissolved in the vinegar. When the rice is cooked, pour the dressing over the top (while it is still hot) and then stir to coat the rice and fluff it up.
- Lightly toast the sesame seeds, scatter them over the rice and stir through. Set the rice aside (still in the saucepan) to cool slightly.
- Prepare the salmon fillets by removing the skin and chopping into chunks. Dice the spring onions into small chunks. Also prepare the teriyaki marinade by mixing the maple syrup, sesame oil, tamari, garlic granules and mirin together in a small dish. Set these three elements aside while you prepare the sushi bowl base.
- Once the rice has cooled, you can assemble the base for the bowls. Split the rice between two wide bowls so that two-thirds of each base is covered. In the remaining third, pile edamame beans and sliced avocado.
- Pour the marinade into a small frying pan over a high heat. When it begins to bubble, turn the heat down to simmering and stir it constantly until it has reduced. Add the chunks of salmon to the pan and turn the heat back up to high – stir so that the salmon is fully coated in the glaze and then sprinkle the spring onions over the top. Continue to cook on a high heat for a couple of minutes, stirring occasionally, until the salmon is beautifully glazed and cooked to your preferred level. Remove from the pan and scoop the teriyaki salmon and spring onions onto the sushi bowls. Serve with extra tamari soy sauce on the side if you wish.
You can prep this the day before so that you have a quick and healthy meal ready to go for lunch the next day!