I love Sushi and this is a lovely way to have all of those delicious Sushi ingredients, but in one big bowl instead!
The term sushi refers to the rice that is flavoured with rice vinegar, sugar and salt. Sometimes, sake or white wine vinegar is also added, but I think it tastes just as good without.
Although raw fish is often used in Sushi rolls, it is sometimes served with cooked fish. In this recipe, I've topped the rice with tasty oven cooked Miso honey salmon.
Carrot ribbons, avocado, edamame beans and strips of nori (dried seaweed used in Maki rolls) and Shichimi (Japanese condiment) also top the rice, alongside the salmon.
Serves 3-4
For the Sushi rice
400g of sushi rice
400-440ml water
60ml or 3.5 tablespoons of rice vinegar
50g or 3.5 tablespoons of white sugar
1 teaspoon salt
For the Miso honey salmon
Salmon fillets (one per person)
3 tablespoons of white miso paste
2 tablespoons of honey
1 tablespoon of rice vinegar
Splash of sesame oil
For the Sushi bowl
Avocado (stoned, peeled and sliced)
Cooked edamame beans
Carrot ribbons
Nori (sushi seaweed) cut into strips
Shichimi (optional)
To make the Sushi rice
- Rinse the rice until the water runs clear.
- Place the rice and water in a pan over a medium to high heat and bring to the boil.
- Cover, reduce the heat to low and cook for 12 minutes.
- Remove from the heat and leave to cool, still covered.
- Place the rice vinegar, sugar and salt in a pan, over a medium heat, and stir until the sugar and salt have dissolved. Remove from the heat and leave to cool.
- After the rice has stood for 10 minutes, pour in the liquid and stir well to combine,
To make the Miso honey salmon
- Pre-heat the oven to 200°C
- Line a baking tray with foil or baking parchment.
- Remove any bones in the salmon fillets. Run your fingers along the sides and top of the fillet to feel for bones. Remove using fish bone tweezers.
- Use a pastry brush to brush the bottoms of the fillets with vegetable or olive oil and lay skin side down on the baking tray.
- Mix together the miso paste, honey and a splash of vegetable oil.
- Use the same pastry brush to spread some of the miso honey mix across the top of the salmon fillets.
- Place in the hot oven and cook for 15-20 minutes.
To assemble the Sushi bowl
- Spread the rice across the bottom of the bowl.
- Top with the Miso honey salmon, avocado, edamame, carrot and Nori.
- Top with Shichimi (if using) and serve with soy sauce on the side.
