Salmon Sashimi Bowl
Photography 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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.