EASY SALMON SUSHI RICE BOWL
Encourage kids to learn how to cook with our easy salmon sushi rice bowl. The recipe features a full list of equipment and easy-to-follow instructions
Provided by Cassie Best
Categories Dinner
Time 30m
Number Of Ingredients 20
Steps:
- Tip the sushi rice into a medium saucepan, cover with 200ml water and add a pinch of salt. Put the pan on the hob and turn the heat to high. Wait for the water to boil, then reduce the heat to very low, cover the pan with a lid and leave to gently cook for 15 mins.
- After 15 mins turn off the heat, fluff up the rice with a fork, then return the lid to the pan and leave for another 5 mins, the rice will continue to cook. After 5 mins, check the rice is cooked - it should have absorbed all the water and be soft but not mushy. Stir the sugar and vinegar through the rice, cover with the lid again and leave to keep warm while you prepare the other ingredients.
- Fill a small pan halfway with water, put it on the hob and bring the water to a gentle boil. Add the edamame beans, cook for 3 mins, then carefully drain.
- Peel the carrot and discard the outer skin, then keep peeling the flesh to create lots of carrot ribbons.
- Thinly slice the radishes. Cut the cucumber into batons, then thinly slice lengthways.
- With your hands, break the salmon into small pieces - look out for any bones and throw these away.
- Divide the warm rice between two bowls and arrange the other ingredients on top, then drizzle with the soy sauce and sesame seeds, and add a few pieces of sushi ginger, if using.
Nutrition Facts : Calories 713 calories, Fat 27 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 41 grams protein, Sodium 1.25 milligram of sodium
SALMON & CUCUMBER SUSHI ROLLS
Follow our simple step-by-step guide to rolling your own, low-fat and healthy Japanese sushi
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Yield Makes 12
Number Of Ingredients 11
Steps:
- First, make the rice. Rinse the sushi rice in a colander, massaging it with your hands until the water runs clear. Leave to drain for 15 mins.
- Put the rice in a saucepan with 200ml water and the sake or mirin, if using. Bring to the boil, then cover with a lid, reduce the heat to low and simmer for 20 mins until the liquid is absorbed. Remove from the heat. Set aside, covered, for 15-20 mins.
- Transfer to a large bowl. Dissolve the sugar, if using, in the vinegar with a good pinch of salt, pour over the rice and mix. Cover with a damp tea towel and set aside at room temperature until ready to use.
- Put 1 nori sheet on a bamboo mat and cover the surface with half of the cooled rice. Lay half of the salmon and cucumber slices along the length of the rice in a strip, being careful not to overfill it. Run a pea-sized blob of wasabi (more if you like it really hot) along the edge of the filling with your finger.
- Roll up tightly and squeeze to seal when you reach the end. Repeat with the remaining nori, salmon and cucumber, and more wasabi. Slice each roll into 6 pieces, and serve with extra wasabi, ginger, soy sauce and salmon roe, if you like. Will keep in the fridge for 1 day.
Nutrition Facts : Calories 59 calories, Fat 1 grams fat, Carbohydrate 10 grams carbohydrates, Sugar 3 grams sugar, Protein 3 grams protein, Sodium 0.2 milligram of sodium
SMOKED SALMON SUSHI ROLL
A very basic and easy way to make sushi rolls.
Provided by Vivian Lee
Categories Appetizers and Snacks Seafood
Time 5h
Yield 6
Number Of Ingredients 7
Steps:
- Soak rice for 4 hours. Drain rice and cook in a rice cooker with 2 cups of water. Rice must be slightly dry as vinegar will be added later.
- Immediately after rice is cooked, mix in 6 tablespoons rice vinegar to the hot rice. Spread rice on a plate until completely cool.
- Place 1 sheet of seaweed on bamboo mat, press a thin layer of cool rice on the seaweed. Leave at least 1/2 inch top and bottom edge of the seaweed uncovered. This is for easier sealing later. Dot some wasabi on the rice. Arrange cucumber, avocado and smoked salmon to the rice. Position them about 1 inch away from the bottom edge of the seaweed.
- Slightly wet the top edge of the seaweed. Roll from bottom to the top edge with the help of the bamboo mat tightly. Cut roll into 8 equal pieces and serve. Repeat for other rolls.
Nutrition Facts : Calories 291 calories, Carbohydrate 45.1 g, Cholesterol 8.7 mg, Fat 6.9 g, Fiber 3.8 g, Protein 11.1 g, SaturatedFat 1.1 g, Sodium 404.7 mg, Sugar 0.2 g
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EASY WEEKNIGHT SALMON SUSHI BOWLS RECIPE | LITTLE SPICE JAR
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- RICE: Place the cooked rice in a large glass bowl. Combine the rice vinegar, sugar, and ½ teaspoon kosher salt in a small bowl. Heat the mixture for 20-30 seconds in the microwave and stir until the sugar and salt dissolve. Pour this mixture over the rice and use a rice paddle to combine. Allow the rice to sit for a few minutes while you prepare the remaining ingredients.
- PANKO CRUNCHIES: In a small nonstick skillet, heat the oil over medium heat. When warm, add the panko and stir, and cook the panko until golden and toasted, about 2 minutes. Season with garlic salt and set aside for now.
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5/5 (3)Total Time 1 hrCategory Dinner, Lunch, SnackCalories 64 per serving
- Make the Sushi Rice: Wash and rinse the rice with cold water. Add the rice and water to the rice cooker. Cook according to the instruction. (You can also cook it in a regular saucepan on the stovetop)
- Once cooked, transfer the rice to a large bowl and let it cool down slightly. When it’s still very warm, stir in the sushi vinegar (or the mixture of rice vinegar, sugar, and salt).
- Cut the Salmon: Slice the salmon against the grain, with an angle of 30 to 45 degrees. I recommend cutting it to 3-inch long, 1-inch wide, and 1/4-inch thick pieces. (You’ll need to adjust the angle from time to time to get the proper length and thickness.)
- Shape the Rice: Take about 3 tablespoons of rice in your right hand. Squeeze it together until it rolls into a firm oval shape. Try to make the bottom flat with the rounded top. (You can dip your hand in tezu* water to prevent sticking.)
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