Easy Salmon & Sushi Rice Bowl

Prep Time: 10 mins 
Cook Time: 20 mins 
Serves: 2 
Yield: 2 generous bowls

Ingredients

150 g sushi rice
Pinch of caster sugar
1 tbsp rice vinegar
120 g frozen edamame, thawed
1 large carrot, prepared as ribbons
Handful of radishes, finely sliced
¼ cucumber, halved lengthways and sliced
2 cooked, skinless salmon fillets, flaked
1–2 tbsp soy sauce, to drizzle
1 tsp toasted sesame seeds
A few pieces of sushi ginger (optional)

Method

Place the sushi rice in a saucepan with just enough cold water to cover, along with a pinch of salt. Heat gently until it simmers, then turn down to the lowest setting, cover and cook for about 15 minutes until just tender. Remove from heat and let it sit, covered, for a further 5 minutes to finish steaming. Mix in the caster sugar and rice vinegar, then cover and set aside to stay warm.

While the rice is resting, bring a small pan of water to the boil. Add the edamame and cook for approximately 3 minutes before draining and setting aside.

Meanwhile, use a vegetable peeler to turn the carrot into ribbons. Thinly slice the radishes and cut the cucumber into delicate batons.

Break the salmon into small, bite-sized pieces, taking care to remove any stray bones.

Divide the rice evenly between two serving bowls. Arrange the edamame, carrot ribbons, radish slices, cucumber and flaked salmon over the top. Drizzle with soy sauce, sprinkle with sesame seeds and add sushi ginger if using.