Salmon Sushi Bowls

Ingredients

• 300 gsalmon fillets, skin removed
• 140 gdry long-grain white or basmati rice, dry, short grain if you have it
• 1 tbsprice vinegar
• 120 gshelled edamame (frozen), thawed
• 150 gEnglish cucumber, diced
• 1medium carrot, grated
• ½avocado, sliced
• 1 tbspgluten-free tamari
• 1¼ tspsesame seeds
• 1green onion, sliced
• 40 gplain 0% Greek yogurt
• 1¾ tspsriracha

Method

1. Rinse the rice until the water runs nearly clear.

2. Cook the rice with 280 ml (1 cup plus 2 tbsp) of water: bring to a boil over high heat, cover, reduce to low and simmer for 15 minutes, then rest covered for 5 minutes. Stir in the rice vinegar while it is warm.

   20 min timer

3. Preheat the oven to 200°C (400°F) with a rack in the centre and line a small baking tray with parchment.

4. Pat the salmon dry, place it on the tray and brush it with half the tamari.

5. Roast for 10 to 12 minutes, until the salmon flakes easily with a fork and reaches 63°C (145°F) in the thickest part.

   12 min timer

6. Meanwhile, mix the Greek yogurt with the sriracha to make the spicy mayo. Dice the cucumber, grate the carrot and slice the avocado.

7. Fill the bowls with rice, then arrange the salmon in chunks with the edamame, cucumber, carrot and avocado.

8. Drizzle with the remaining tamari and the spicy yogurt and finish with sesame seeds and sliced green onion.

Storing and reheating

Keeps 2 days; add the avocado fresh.