Smoked Salmon Sushi Rice Bowl Recipe | Abel & Cole

Smoked Salmon Sushi Rice Bowl

Cooking time
Serves2 people

A fish dish that boasts big flavours from crunchy veg pickled in a gingery horseradish mustard and tamari dressing, served on sticky rice topped with tender smoked salmon and nutty sesame seeds.

Ingredients

  • 200g risotto rice
  • 1 garlic clove
  • A thumb of ginger
  • 1 tbsp horseradish mustard
  • 2 tbsp tamari
  • 1 tbsp brown rice vinegar
  • 1 tbsp Demarara sugar
  • 1 tbsp sesame seeds
  • 2 mini cucumbers
  • 2 spring onions
  • 1 carrot
  • 50g pea shoots or watercress
  • 100g smoked salmon
  • Sea salt
  • 400ml boiling water
  • 1 tbsp olive oil
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Method

1. Fill your kettle and boil it. Tip the rice into a medium pan. Pour in 400ml boiling water and add a pinch of salt. Cover, bring to the boil, then turn the heat right down and cook for 15-20 mins till the water has been absorbed and the rice is tender and sticky. Take the pan off the heat.
2. Meanwhile, peel and finely grate the garlic and ginger and pop them into a mixing bowl. Add 1 tbsp each horseradish mustard, brown rice vinegar, Demerara sugar and sesame seeds, 2 tbsp tamari and a crack of black pepper. Stir, then pour 2 tbsp of the mixture out into a separate small bowl or mug and set aside.
3. Trim the mini cucumbers and chop them into 1/2cm-thick cubes. Trim the roots and any ragged ends off the spring onions and thinly slice them. Peel and cut the carrot into matchsticks.
4. Pop the veg into the mixing bowl with the tamari dressing and add 1 tbsp olive oil. Scrunch together and set aside for 5 mins to marinate Meanwhile, roughly chop the pea shoots or watercress into small pieces. After 5 mins, toss the pea shoots or watercress through the marinated veg.
5. Divide the rice between 2 warm bowls and top with the dressed veg and the smoked salmon. Drizzle over the reserved tamari dressing and sprinkle with ½ tbsp sesame seeds to serve.
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