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Lazy sushi bowl
Serves 4 Starters and mains
Ingredients
- 190g quinoa or brown rice, cooked
- 85g edamame beans
- 2 spring onions, sliced
- 1 avocado, sliced
- 1tbsp coriander, chopped
- ponzu (see recipe, below), to taste
- 250g sashimi-grade salmon, diced
- 3 nori sheets, cut into pieces sesame salt (see recipe, right), to taste
For the ponzu
- 125ml low-salt soy sauce
- finely grated zest and juice 2 lemons
- finely grated zest and juice 2 oranges
- 11⁄2tbsp mirin
- 2tsp ground black pepper
- 1tbsp finely chopped shallot
- 1tbsp sesame seeds, toasted
Method
In a bowl, mix the cooked quinoa
or rice, edamame, spring onions,
avocado, coriander and ponzu, to
taste. Divide the mixture among 4 bowls or plates. Top with the
diced salmon, nori sheets and
sesame salt. Serve with extra
ponzu on the side.
For the ponzu
Mix all the ingredients together with 1tbsp water. Ponzu will keep in the fridge for 3-4 weeks.
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