Salmon And Prawn Sushi Bowl Recipe

About this recipe

A delightful pescatarian dinner featuring tender salmon, juicy prawns, and seasoned sushi rice, topped with fresh vegetables and a tangy soy-wasabi dressing.

Ingredients

• 1 pack (1 kg) 921 Everyday Long Grain Rice
• 1 Ltr Smiki Rice Vinegar
• 1 Bunch Spring Onion (Hasiru Eerulli)
• 100 g Coriander - Chopped (Kothimbir)
• 250 g Radish White (Mooli)
• 1 kg Uttam Sugar Double Refined Castor Sugar
• 43 g Japanese Choice Wasabi Paste
• 900 G Kikkoman Naturally Brewed Dark Soy Sauce

Instructions

1. 1. Place 1 1/3 cups of rice in a heavy-based pan with a lid. Cover with cold water and wash the rice, swishing it with your hands, until the water is cloudy. Drain the water and repeat until the water is almost clear, about 5-6 changes of water.
2. 2. Once the water is almost clear, drain and add 1/2 pint of water to the pan. Put the lid on, and bring to a boil. Once boiling, reduce the heat to the lowest level and cook for 10 minutes. Remove from heat and leave to stand with the lid on for another 10 minutes.
3. 3. While the rice cooks, stir together 1 tablespoon of rice wine vinegar and 1 teaspoon of caster sugar until the sugar dissolves. Fluff the cooked rice and transfer it to a large bowl. Cool slightly before stirring in the vinegar mixture.
4. 4. Arrange 5 whole spring onions, a handful of chopped fresh coriander, and thinly sliced radishes over the rice for added crunch and flavor. You can also add extra chopped spring onions for more texture.
5. 5. Mix 1 teaspoon of wasabi paste with 1 tablespoon of soy sauce and drizzle over the bowl. Serve immediately for a fresh and flavorful dinner.