House of Asia > Recipes > Sushi bowl with salmon

Sushi bowl with salmon

45 min.

2 servings

mild

4.4 / 5. Number of votes: 14

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Fancy some different sushi? Monika from Delicious or Deliciously He comes up with a suggestion for a sushi bowl, meaning anything that can be rolled but served in a bowl. It's much quicker to prepare, and the taste is almost identical. The best finishing touch for a sushi bowl is a sauce based on mayonnaise, soy sauce, and S&B wasabi paste, which gives it a slight spiciness.

Ryba Salmon Vegetables Japanese over 30 minutes

Ingredients

1 cup Sushi rice + 1 glass of water
1 spoon White sesame
1 spoon Black sesame
1 spoon Sushi rice sauce
1 sheet Nori leaves of seaweed
200 g salmon fillet
Salt and pepper
1 tablespoon oil, for frying
1/2 green cucumber
1 avocado
6 radishes

SOS:

1 teaspoon S&B wasabi paste
1 spoon Light soy sauce
1 teaspoon Rice vinegar
2 tablespoons of mayonnaise
Salt, pepper

Additionally:

Pickled ginger – at your discretion
Chives

A method of preparing

Rinse the rice in a strainer until the water runs clear. Place the rinsed rice in a pot and cover with water. Cook the rice for 10 minutes. Then turn off the heat and leave the rice covered for 15 minutes to steam.
Toast the white and black sesame seeds in a dry pan and mix with the rice. Add 1 tablespoon of the sauce to the rice and mix everything together.
Cut the salmon into large cubes, sprinkle with salt and pepper, then fry in 1 tablespoon of oil until golden brown on each side.
Thinly slice the cucumber, radishes, and avocado. Cut the nori into short strips with scissors.
Mix all sauce ingredients thoroughly.
Place the sesame rice in a bowl. Top with cucumber slices, radishes, avocado, seared salmon, and nori strips. Pour the wasabi-infused sauce over the rice, add pickled ginger, and sprinkle with chives.