Sushi Bowl

Cook time 1 hour
Servings 1


300g or 1 ½ cups of sushi rice

¼ cup of rice vinegar

½ tbsp sugar

1 tsp salt

200g salmon or tuna sashimi, sliced thinly

1 avocado, cut into quarters

2 tbsp each of white and black sesame seeds

4 radish, thinly sliced

1 carrot, julienned

1 cucumber, cut into 8 cm batons

1 sheet of nori, cut into 8cm strips

4 spring onions, finely sliced and placed in chilled water so they can curl

2 tbsp pickled ginger

½ cup soy

Wasabi, to garnish

Sushi Bowl


Rinse the rice. Put the rice in a pot and add 450ml of water. Let it sit for 30 minutes. Now, bring to the boil over a medium heat with the lid off. Once it boils cover and simmer for 9 minutes, then turn the heat off. Let the rice steam for 10 minutes. Carefully scoop out rice with a wooden spoon and transfer to another bowl. Add the vinegar, sugar and salt and stir to incorporate.

Portion the rice into 4 bowls. The rice should be at room temperature. Arrange the sliced sashimi, avocado, radish, carrot, cucumber, nori, spring onions and ginger in small bundles on top of rice. In separate small ramekins add the soy and wasabi.