Salmon and Avocado Onigiri Bowl
Ingredients
- 300 g hot-smoked salmon fillets
- 320 g sushi rice
- 2 tbsp rice wine vinegar
- 2 avocado
- 2 tbsp tamari soy sauce
- 40 g pickled ginger
- 2 nori sheets
- 20 g sesame seeds
- 1 cucumber
Nutrition (per serving)
- Calories
- 646 kcal
- Protein
- 28.1 g
- Carbohydrate
- 69.3 g
- of which sugars
- 3.7 g
- Fat
- 26.4 g
- of which saturates
- 4.4 g
- Fibre
- 9.5 g
- Salt
- 2.81 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the sushi rice according to packet instructions, then fold through the rice wine vinegar and allow to cool until just warm.
- 2
Flake the hot-smoked salmon into large chunks. Halve, stone, and slice the avocados. Slice the cucumber into thin rounds. Cut the nori sheets into thin strips.
- 3
Divide the seasoned rice among bowls.
- 4
Arrange the salmon, avocado, cucumber, and pickled ginger over the rice in separate sections.
- 5
Drizzle with tamari soy sauce, scatter sesame seeds over everything, and finish with strips of nori.
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