Sushi Bowl with Salmon, Sushi Rice, Nori, Avocado, Pickled Ginger, Soy and Wasabi
We love sushi. A lot. So much so that we thought we’d try making our own sushi at home. Many times. Turns out, sushi doesn’t work like baking. Homemade does not trump sushi bar…
The best part about doing bowls and foregoing the rolling process, is that your entire meal isn’t ruined when your sushi rice is slightly off-perfect. Achieving the perfect degree of sticky, whilst steering well clear of mush is a tricky, tricky business. In Japan, it takes 10 years to become a sushi chef. How much spare time do you have on your hands to learn the fine art sushi making?
- For health and food safety reasons, make sure you use a reliable supplier for your sushi grade salmon.
- If you’re not sure if you can get hold of the good stuff, consider swopping out the salmon for frozen prawns or shrimp. You can poach these in lightly salted water, for one or two minutes and then instantly cool them down in iced water.
Preparation time: 30 minutes
Cooking time: 20 minutes
- 400g Sushi grade salmon
- 1 Sheet nori
- 2 Ripe avocados
- 4 tbsp Pickled ginger
- Chives for garnish
- 1 lime
- 1-2 tbsp Sesame seeds for garnish
- Optional: 7 spice for extra kick and garnish
- 1 Cup sushi rice
- 1 ½ Cup water
- ¼ Cup rice vinegar
- 1 Tbsp vegetable oil
- ¼ Cup sugar
- ½ Tsp salt
- Pre-made wasabi or wasabi powder
- ½ cup Soy sauce
- ½ cup Sweet Indonesian soy
Method For Cooking Sushi Rice
- Rinse the rice in a strainer or colander until the water runs clear.
- In a medium saucepan, bring the water to a boil and add the rice.
- Reduce the heat to low, cover and cook for 20 minutes.
- The rice should be tender and all the water should be absorbed.
- Cool until cool enough to handle.
- In a small saucepan, combine the rice vinegar, oil, sugar and salt.
- Simmer the mixture over medium heat until the sugar dissolves.
- Let the mixture cool.
- Use a wooden spoon to fold the mixture into the rice.
- The mixture will make the rice wet and glossy, but will be absorbed into the rice in a couple of minutes.
- Combine wasabi, soy sauce and sweet Indonesian soy. Divide into 4 bowls for serving.
Building The Bowls
- Start by placing the rice in the bottom of your bowl.
- Slice avocado into bite sized pieces and arrange in bowl.
- Slice salmon into bite sized pieces, and arrange in bowl.
- Garnish with pickled ginger, chives and sesame seeds.
- Serve immediately with soy dressing