Salmon sushi bowls recipe

Tip the sushi rice (150 g) into a small saucepan and cover with 200ml water. Stir in a pinch of salt. Place on the hob over a high heat, bring to the boil then turn the heat to very low, cover with a lid and cook for 15 minutes. Remove from the heat, fluff up the rice with a fork, then return the lid and allow to stand for 5 minutes. Stir in ½ tsp sugar (1/2 tsp) and 1 tbsp rice vinegar (1 tbsp) and return the lid.

Meanwhile, thinly slice the cucumber (1/4) into ribbons and slice the radishes (100 g). Add to a bowl with the remaining sugar (1 1/2 tsp), rice vinegar (2 tbsp) and ½ tsp salt.

Stir the sesame oil (1 tsp) into the edamame beans (1 pack) and season with salt and pepper.

When you’re ready to serve, arrange the sushi rice in bowls and top with the pickled cucumber and radishes, the edamame beans and the salmon (1 pack). Serve with the ponzu sauce on the side.