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Member recipe

sushi salmon bowls

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Cooking time

Prep: 15 minutes Cook: 25 minutes

Skill level

Easy

Servings

Serves 4

would also be lovely with cooked prawns, sliced raw mushrooms or avocado

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Ingredients

  • 200g wholegrain rice
  • 250g frozen soya beans
  • 3 tbsp Japanee rice vinegar
  • 1 tbsp clear honey
  • 250g cucumber, finely sliced
  • 100g radishes, finely sliced
  • 1 tbsp reduced salt soya sauce
  • 1 tsp wasabi paste
  • 200g smoked salmon, sliced
  • 4 nori sheets, finely shredded (fold the sheets and snip with scissors)
  • 4 salad onions, trimmed and finely sliced
  • 1 tbsp sesame seeds, toasted

Method

  1. Cook the rice according to pack instructions, adding the soya beans for the last 4 minutes of cooking time (make sure the water comes back to the boil and the beans simmer for at least a couple of minutes). Meanwhile, mix the rice vinegar and honey in a small bowl. Toss 1 tbsp of this mixture with the cucumber and radish in another bowl; season with salt and set aside.

  2. When the rice is ready, drain and toss with another 1 tbsp vinegar-honey mixture, season with salt and leave to cool slightly, before dividing between 4 shallow bowls. Mix the remaining vinegar-honey mixture with the soya sauce and wasabi paste to make a dressing.

  3. Top the rice with the smocked salmon, shredded nori and cucumber and radish mixture. Drizzle over the dressing, then scatter with the salad onions and sesame seed before serving.

BBC GoodFood Magazine

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