Page 47 - JG Performance November 19 Recipe Book
P. 47
Quick Sushi Bowl
INGREDIENTS
150 grams sushi rice
Pinch sugar
1 tablespoon rice vinegar
2 cooked salmon fillets (we used teriyaki marinated) 1 large carrot, cut into ribbons
4 tablespoons pickled red cabbage
Handful radishes, sliced
Thumb-sized piece ginger, finely sliced
1⁄4 cucumber, halved longways and sliced
1 tablespoon soy sauce
1 teaspoon sesame seeds (optional)
SERVES: 2
TOTAL TIME: 25 Minutes
INSTRUCTIONS
Cook the sushi rice making sure to follow the packet instructions. When cooked, sprinkle with the sugar and vinegar and mix.
Set aside, covered for 5 minutes.
Divide the rice evenly between two bowls and arrange the other ingredients on top.
Serve drizzled with the soy sauce and if using, sprinkle over some sesame seeds.
Do not, however, use an aluminum bowl, as this type of bowl will retain heat differently and give the rice a metallic taste.
MACROS
CALORIES 498 PROTEIN 27 CARBS 70 FATS 11 FIBRE 4
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