I love sushi. I love eating it and I love making it but if I'm honest it's a wee bit of a faff to prepare. How about all the amazing flavours and textures of sushi without any of the hassle, rolling, raw fish and tricky time consuming bits? That's what the Smoked Salmon and Prawn Sushi Rice Bowl recipe that I'm sharing today will give you. It's based on my recollections of a dish that used to be a favourite of mine on the menu at Giraffe a number of years ago. I guess you could call it deconstructed sushi. All the elements are there, just not in quite the traditional way. I'm not sure if I've managed to accurately remember all of the ingredients that were in the Giraffe version that inspired this creation, however it's the general concept that's important. Line your bowl with nori and pile it up with sushi style seasoned rice. Go heavy on the Wasabi if you like a bit of a kick. Talking of which I'm kicking myself for not adding edamame beans to mine. Next time I make this they will definitely feature.
Smoked Salmon and Prawn Sushi Rice Bowl
200g Brown Rice
4 Tbsp Sushi Seasoning
1 Tbsp Wasabi (use more or less according to taste)
4 Sheets Nori (Roasted Seaweed)
1/2 Cucumber, de-seeded and sliced
1 Avocado, chopped into cubes
3 Spring Onions, sliced
100g Baby Spinach, shredded
150g King Prawns
200g Scottish Smoked Salmon, sliced
Black and White Sesame Seeds
Lime Wedges
Soy Sauce
Cook the brown rice in boiling salted water according the the packet instructions until tender.
Allow to cool. This process can be speed up by rinsing and refreshing in cold water.
Whisk together the sushi seasoning and wasabi paste to make a dressing. Stir this through the cooled brown rice.
Combine the seasoned rice with the cucumber crescents, cubed avocado, sliced spring onion and shredded baby spinach leaves.
Line four 'pasta bowl' type dishes with a sheet of nori and divide the rice equally between the bowls.
Top the mounds of rice with the kings prawns and smoked salmon.
Sprinkle with black and white sesame seeds.
Garnish with a wedge of lime and serve with soy sauce and chopsticks.
Got the rice bowl bug? Check out the recipes below. Everything tastes better when served in a bowl!
