One of my favourite quick and easy mid week suppers to make in a hurry, when I’m starving and really only want to order a cheeky take away (shocked inhale)…..is a sushi bowl. I know….it’s a trendy spin-off healthy foodie thingy-ma-jig in a bowl but you can’t complain when it tastes like heaven now can you?! Pop some salmon in the oven, chop a few veggies and cook a bit of rice. That’s it. I’ve come up with my own style of sushi bowl and made a few versions for you here to try out. Hope you enjoy them!
There a few things that remain the same every time I make a sushi bowl: baked salmon, fresh ginger, avocado, cucumber and sesame seeds. But there are plenty of varieties around those key ingredients that you can play with.
The first thing you need to do is to get your rice on. To be honest, I always just follow the method listed on the back of the packet which usually involves rinsing your rice a couple of times and then adding a double by weight quantity of water, bringing up to the boil for 10 minutes and then turning off and leaving with the lid on for 20 minutes. There are various ways of doing this, some people keep it boiling on a really low heat for 20 and then covering it for 10 so do what your instructions state. Prepare the seasoning, again by the packet suggestion is fine, which will include rice vinegar, sugar and salt. Don’t leave out the sugar else it will be way too salty (I’ve made that mistake before!).
Whilst your sushi rice is happily cooking away move onto your salmon. I always buy a half side of salmon because it’s a great size for sharing between two hungry people and leaves you some leftovers to pop in the fridge. In my oven, at 180 degrees, a half side of salmon always takes 25mins, no more no less, but if you were just going to use a single portion fillet of salmon I would bake it for around 15 mins. The key to good salmon is the marinade and here is the recipe for mine:
- 2tbsp light soy sauce
- 1tsp sesame oil
- 1tbsp runny honey
- a chopped red chilli
- an inch of fresh ginger
- 2 chopped spring onions
Leave it to marinate for as long as you have, if it’s only 5 minutes that’s ok, and then pop into a snug baking tray and cover tightly with foil.
There’s something about the sweet, spicy tanginess of the salmon that just totally works and offsets all the lovely crunchy fresh veggies that you can put with it.
In terms of veggies…anything you have in the fridge really and the more colourful the better. Peppers, raw courgette, red cabbage, carrots….as long as you definitely include a good quantity of cucumber and avocado then you’ll be good. It’s all about the textures sitting next to each other in each bite.
And then all you have left is the fun making-it-look-pretty part! Start with a generous scoop of seasoned sushi rice in the bottom, layer your veggies around the edge of your bowl and then top with the lovely sticky salmon. Sprinkle with spring onions, fresh ginger, fresh chillies and black sesame seeds. If you’re a fan of seaweed then go ahead and crush some over the top too, I just don’t like it (shhhh don’t tell anyone!).
Hope you guys love it xx