Salmon Sushi Bowl (Low-FODMAP)

Ingredients

• 300 gsalmon fillets
• 140 gdry long-grain white or basmati rice
• 1 tbsprice vinegar
• 1 tbspgluten-free tamari
• 1½ tsppure maple syrup
• 150 gEnglish cucumber
• 1medium carrot
• 40 glactose-free plain Greek yogurt
• ¼ tspcayenne or chili flakes
• 1¼ tspsesame seeds
• ¾green onion, tops

Method

1. Rinse the rice and cook it in 280 ml (1 cup plus 2 tbsp) of water: bring to a boil over high heat, cover, simmer on low for 15 minutes and rest 5 minutes. Stir in the rice vinegar.

   20 min timer

2. Preheat the oven to 200°C (400°F) with a rack in the centre. Line a small tray with parchment.

3. Mix the tamari and maple syrup and brush it over the salmon.

4. Roast for about 12 minutes, until the salmon flakes easily and reaches 63°C (145°F) in the thickest part.

   12 min timer

5. Dice the cucumber and grate the carrot. Mix the lactose-free yogurt with a pinch of chili flakes.

6. Fill the bowls with rice, salmon, cucumber and carrot and top with the spicy yogurt, sesame seeds and green onion tops.

Storing and reheating

Keeps 2 days.