Making sushi can be so tedious at times and with less and less time in the day I decided that I would recreate sushi in a simple, quick way to enjoy the flavour of sushi by creating this healthy sushi bowl recipe! I love swapping it up by using different protein such as chicken or tuna and a combination of different vegetables like edamame beans, red cabbage, carrot, beetroot - whatever you like.
Healthy Sushi Bowl
300 grams salmon, fresh or frozen
ground himalayan rock salt, to season
extra virgin olive oil
1/4 c soy sauce/tamari
1/4 c brown rice malt syrup
1/2 large cucumber
1 packet of pink pickled ginger
1 c of short grain brown rice, uncooked
1 nori sheet or 1 packet Ceres Organics nori snacks
sesame seeds, to garnish
LETS MAKE IT
The base of this recipe is rice – I used brown rice, but feel free to choose whatever rice you prefer. Cook your brown rice by instructions – I cook mine in a pot (1 cup brown rice, 2 cups cold water) first bringing it to a boil before simmering with the lid on for around 25 minutes. I always add a touch of salt to the water too.
While your rice is cooking, peel your cucumber and cut these into match sticks. Slice through your avocado down the middle, removing the outside skin and pip before slicing each half.
Take your salmon pieces, drizzle with extra virgin olive oil and season with pink Himalayan rock salt. Fry in a pan until cooked. You could also steam this if you want to avoid any additional fats.
In a bowl, whisk together brown rice malt syrup and soy sauce. Coat the salmon in this dressing, tossing together in the bowl.
Once your rice is cooked, add half of the rice to one bowl and half to another bowl (you can always store some rice for later if you don’t want to use all of it at the time).
Arrange your cucumber, nori, ginger, avocado and salmon on top of the rice.
Sprinkle your sesame seeds over for additional crunch before serving with your favourite set of chopsticks.