june Recipe
summer sushi bowl (gut-friendly)
There is nothing like a sushi roll on a hot summer day BUT when I want something a little bit more satisfying and homemade…what is the next best option? A sushi bowl. I chose to have this bowl with cooked salmon (trying to limit the dampness in my gut) but if you would like raw fish just make sure it is salmon grade!
Ingredients
SUSHI RICE
1⁄2 cup short grain sushi rice (I sometimes use whatever rice I have at home)
4 tsp rice wine vinegar
1 1⁄2 tsp white sugar
GLAZED SALMON
2 fresh salmon fillets (bones removed)
2 tsp garlic infused oil*
1 tbsp soy sauce*
1⁄4 tsp grated/crushed ginger*
2 tsp brown sugar
1⁄2 tsp rice wine vinegar*
1⁄2 tsp sesame oil
OTHER INGREDIENTS
1 cucumber cucumbers (peel & slice)
4 radishes
1 whole avocado
1 nori seaweed sheet
1⁄2 tsp sesame seeds
2 tsp green onions/scallions
Sushi Ginger
Feel free to get creative! Add any other veggies you would like!
Directions
Preheat the oven to 400ºF
Place the sushi rice or regular rice on to cook
In a small bowl mix the garlic oil, soy sauce, ginger, brown sugar, vinegar and sesame oil.
Place the salmon, skin side down, in the roasting pan and brush over half the soy sauce mixture. Place in the oven and bake for 5 minutes, brush with more soy glaze, then bake for a further 5 minutes. Once the salmon is cooked grill/broil in the oven for 1 to 2 minutes to caramelize the glaze.
Peel and slice the cucumber into chunky sticks. Thinly slice the radish, avocado and ginger.
Cut the nori into small strips.
Once the sushi rice is cooked, fluff with a fork and then mix through the rice wine vinegar.
Place the cooked sushi rice, glazed salmon, veggies and ginger in bowls. Garnish with nori strips, sesame seeds and finely sliced green onion. Add a drizzle of kewpie mayo or sriracha.
