Name: Smoked salmon sushi bowl
Total time: 1500 s
Yield: 2
Ingredients: 150 gram sushi rice; 2 tablespoon rice wine vinegar; 1 teaspoon caster sugar; 1 pack Tenderstem broccoli; 120 gram frozen broad bean, edamame and pea mix; 2 teaspoon soy sauce; 1 inch root ginger; 1 teaspoon sesame oil; 1 tablespoon sesame seeds; 1 handful radish; 1 pack smoked salmon

Step 1

Cook the sushi rice (150 g) according to the packet instructions. Once cooked, mix in 1 tbsp of the rice wine vinegar (30 mL) and the caster sugar (4 g) . Set aside.

Step 2

Steam the Tenderstem broccoli (1 pack) and cook the bean and pea mix (120 g) according to the packet instructions.

Step 3

Combine the soy sauce (10 mL) , grated ginger (2.5 cm) , sesame oil (5 mL) and remaining rice wine vinegar. Toast the sesame seeds (9 g) in a frying pan over a medium heat for 2-3 minutes, until golden.

Step 4

To build the bowls, top the sushi rice with the broccoli and bean and pea mix, then add the radishes (1 handful) and Collection Scottish mild and delicate smoked salmon (1 pack) . Scatter with the toasted sesame seeds and serve with the soy and ginger dressing.

Smoked salmon sushi bowl

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