Salmon Sashimi Bowl
Photography by Issy Croker.
Recipe book Nourish Bowls has ideas for sweet and savoury meals filled with fresh ingredients and thoughtful flavour combinations. With lots of inspiration for the warmer months, we're lucky to have a couple of its recipes to share.
Serves: 1
INGREDIENTS
50 grams Japanese or Thai sticky rice
100 grams raw sushi-grade salmon
5 grams dried sea vegetable salad
1 medium head tatsoi or bok choy
sesame oil for sautéing
½ teaspoon grated fresh ginger
2 tablespoons tamari (wheat-free soy sauce)
1 tablespoon brown rice vinegar
1 tablespoon lime juice
To serve: beansprouts, thinly sliced red onion, pickled ginger, wasasbi and furikake or sesame seeds
METHOD
Cook sticky rice according to the packet instructions, keeping the lid on and, once cooked, leaving the lid on for 10 minutes to continue to steam before mixing with a rice paddle or spatula.
Slice salmon into 5mm slices.
Soak dried sea vegetable salad in water for a few minutes.
Sauté tatsoi or bok choy (leaves separated) in a little sesame oil until just wilted.
Mix together tamari and lime juice and set aside.
To assemble: Add the sticky rice, salmon sashimi, sea vegetable salad and tatsoi or bok choy to your bowl and top with a few beansprouts, red onion, pickled ginger and a pea-sized dab of wasabi. Scatter over furikake or sesame seeds.
Serve the tamari dressing as a dipping sauce.
Pantry note: Furikake is a Japanese seasoning of black and white sesame seeds and nori flakes.
Nourish Bowls
This is an edited extract from Nourish Bowls, published by Quadrille, RRP $29.99. Available nationwide.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!