Asparagus Sushi Bowl with Hot Salmon

Asparagus Sushi Bowl with Hot Salmon


Wash sushi rice in a sieve or colander and rinse under cold water until the starch dissolves and water runs clear. Place in a saucepan with 5 cups of cold water. Cover the saucepan, and bring to a boil on a high heat and then turn down the heat and simmer for 10 minutes. Turn the heat off and leave the lid on. Leave to steam for 15 minutes.

Mix together the mirin, rice vinegar, salt and sugar. Stir until sugar has dissolved. Tip the steamed rice into a flat dish and spread out. Pour half of the mirin and rice vinegar mix over the rice and stir through with fork. Leave to cool.

Trim the asparagus ends. Slice the spears in half lengthways. Blanch the edamame beans in boiling water for 2-3 minutes, then refresh in ice cold water. Slice the radishes and cucumber thinly using a sharp knife or mandolin.

Place the asparagus, radish, cucumber and edamame beans in a bowl and pour over the remaining mirin and rice vinegar mix. Drizzle with the sesame oil, and allow to infuse for 5-10 minutes.

To serve, take a few spoonfuls of the rice and spread on the bottom of four bowls. Flake the salmon into pieces and arrange on top of the rice. Arrange the vegetables on top and drizzle with any leftover dressing. Sprinkle with sesame seeds, and serve with dried seaweed flakes and ponzu sauce.

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