Sushi Bowl Salad
Clock Image
Total: 30 mins
From roll food to bowl food, this dish translates the fresh flavours of veggie sushi into a bright salad brimming with crunchy veg and peppery watercress tossed in a horseradish, ginger and tamari dressing, served on plump grains of rice.
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525 kcal
(per portion)
Ingredients you'll need
  • 200g risotto rice
  • 1 lime
  • 1 garlic clove
  • A thumb of ginger
  • 2 tbsp tamari
  • ½-1 tbsp horseradish mustard
  • 2 carrots
  • 1 courgette
  • 1 red onion
  • 50g watercress
From your kitchen
  • 400ml boiling water
  • Sea salt
  • 1 tbsp olive oil
You'll need
  • Small pan with lid
  • Measuring jug
  • Vegetable peeler
Step by step this way
  • 1.

    Fill and boil your kettle. Tip the rice into a small pan and pour in 400ml boiling water. Add a pinch of salt. Cover. Bring to the boil, then turn the heat down and very gently cook for 15-20 mins till the water has been absorbed and the rice is sticky.

  • 2.

    Meanwhile, make the dressing. Zest the lime into a bowl and squeeze in the juice. Peel and grate in the garlic and ginger. Add 2 tbsp tamari, 1 tbsp olive oil and ½-1 tbsp horseradish mustard (it's spicy, so use as much or as little as you prefer). Whisk together to make a dressing. Taste and add salt and pepper if you think it needs it.

  • 3.

    Trim and peel the carrots. Use the peeler to shave ribbons off the carrots, peeling down to the cores then thinly slicing them. Trim the courgette and peel it into matching ribbons, slicing the seeded core. Peel and thinly slice the red onion.

  • 4.

    Tip the veg ribbons and onion into a mixing bowl. Add the watercress. Pour over the mustard dressing and toss together to coat.

  • 5.

    Heap the sticky rice up in 2 warm bowls. Top with the dressed veg and drizzle over any extra dressing to serve.

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