Updated: Jul 22
All your favourite sushi flavours topped with sriracha mayo in a delicious bowl 🥰
* 4 fillets of salmon, skin on
* 1 tbsp sesame oil
* 1 avocado, sliced
* 1 cucumber, sliced
* 3 green onion, sliced
* 3 sheets nori, cut into strips (optional)
* 2 tbsp sesame seeds
* 180g picked ginger
* 1/2 cup sriracha mayonnaise
Coconut brown rice
* 1 tablespoon coconut oil
* 1 1/2 cups brown jasmine or basmati rice
* 2 cups good-quality coconut milk
* 2 cups water
* 1/2 teaspoon salt
* 2 1/2 tablespoons dry shredded coconut
In a medium saucepan, add coconut oil to coat bottom of the pan before adding rice, coconut milk, water, salt and coconut and bring to a boil before dropping heat to low and cover. Simmer until water is completely absorbed and rice is tender - about 25-30 minutes.
Meanwhile, prepare the sushi bowl toppings.
Add a frying pan to medium heat with a drizzle with sesame oil and add salmon fillets. Cook for 2-3 minutes each side rotating until fully cooked. Remove from heat and set aside to rest.
Assemble sushi bowl by adding sushi rice to the bowl before topping with salmon, avocado, cucumber, green onion, sesame seeds, nori and pickled ginger. Drizzle with sriracha aioli and enjoy!
Photo by Fox and Briar