Seared Salmon Sushi Bowl

 

Ingredients:

1 ½ C sushi rice, rinsed well

2 spring onions, thinly sliced diagonally

1/3 C mirin

2/3 C sesame seeds

¼ C rice wine vinegar

2 T soy sauce

2 t caster sugar

2 t sesame oil

1 garlic clove, crushed

400g piece salmon fillet, cut into thick strips, bones removed

2 t rice bran oil

40g snow pea sprouts, trimmed

½ cucumber, thinly sliced

1 avocado, sliced

4 radishes, trimmed, thinly sliced

Nori, thinly sliced, to serve

Japanese-style (Kewpie) mayonnaise, to serve

Lemon wedges, to serve

 

Method:

1. Place rice and 2 ¼ C water in a saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Cover. Simmer for 10 minutes or until liquid is absorbed. Remove from heat. Set aside for 10 minutes. Stir rice with a fork. Add spring onion and 1 T mirin. Stir until combined.
2. Place sesame seeds on a plate. Place vinegar, soy, sugar, sesame oil, garlic and remaining mirin in jug. Stir until sugar dissolves. Transfer half the mixture to a shallow dish. Add salmon. Turn to coat. Press salmon in sesame seeds to coat.
3. Heat oil in a frying pan over medium heat. Add salmon. Cook for 2 minutes on all sides so it stays medium-rare. Transfer to a board. Cover. Stand for 2 minutes. Slice.
4. Divide rice among bowls. Top with sprouts, cucumber, avocado, radish and salmon. Drizzle with reserved soy mixture. Top with nori. Serve with mayonnaise and lemon.

 

Recipe adapted from taste.com.au

Serves 4.

 

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