This sushi bowl recipe is a Japanese-inspired lunch or dinner option that takes the hassle away from making your own sushi and can be on the table in 30 minutes. Making your own pickled carrots is so easy and it’s worth taking the time for this step for the delicious crunch it gives. They go really well with the mixed radishes which can be a little bitter, so this is counter-balanced by the sweeter carrots. You can add pickled beansprouts or even sliced avocado to this recipe, as these are often used in rolled sushi and so go really well with the rice and other ingredients in this sushi bowl. If you’re feeling brave, you can serve this recipe up with wasabi paste, as some people like the extra kick, but make sure to keep it away from little ones as it might be a bit too much to handle!
- 25g caster sugar
- 50ml white wine vinegar
- 1 large carrot, peeled
- 3 asparagus tips
- 200g cooked brown basmati rice
- 75g mixed radishes, sliced
- 2 hot smoked salmon fillets, flaked
- 2tsp black and white sesame seeds
- 1tsp toasted sesame oil
In a small pan, dissolve the sugar in the white wine vinegar with 1tsp salt and 75ml boiling water.
Slice the carrot into matchstick strips with a julienne peeler and put into a small bowl. Pour over the hot vinegar mixture and set aside for 10 mins to marinate, then drain in a sieve.
Meanwhile, cut the asparagus spears in half lengthways and cook in boiling water for 2 mins, drain and cool under cold running water.
To serve, divide the rice between 2 bowls and top with the pickled carrots, mixed radishes, asparagus, the flaked hot smoked salmon, sesame seeds and toasted sesame oil.
Why not try making this recipe with fresh salmon - either bake or pan-fry your salmon with seasoning and lemon, or you can use a shop-bought Asian glaze for it if you prefer!