Serve this quick and easy sushi bowl when you're short on time midweek. It contains a tasty mix of salmon, sushi rice, carrot, radish and pickled red cabbage
INGREDIENT :
150g sushi rice
pinch sugar
1 tbsp rice vinegar
2 cooked salmon fillets (we used teriyaki marinated)
1 large carrot, cut into ribbons
4 tbsp pickled red cabbage
handful radishes, sliced
thumb-sized piece ginger, finely sliced
¼ cucumber, halved longways and sliced
1 tbsp soy sauce
1 tsp sesame seeds (optional)
RECIPE DIRECTION :
Cook the sushi rice following pack instructions. When cooked, sprinkle over the sugar and vinegar, cover and set aside for 5 mins.
Divide the rice between two bowls and arrange the other ingredients on top, then drizzle with the soy sauce and sesame seeds, if using.
