Salmon

Hot-smoked salmon bowl with edamame sushi rice and slaw

Name: Hot-smoked salmon bowl with edamame sushi rice and slaw
Yield: 4
Ingredients: 1½ cups sushi rice (from supermarkets); 1 cup frozen edamame beans, thawed and podded; 2 spring onions, thinly sliced; 1 tbs rice vinegar; 1 baby cucumber (or small Lebanese cucumber), sliced; 1 carrot, thinly sliced into ribbons (we used a julienne peeler); ¼ red cabbage, cut into thin wedges; 1 cup coriander leaves; 400g hot-smoked salmon, skin removed, roughly flaked; Black and white sesame seeds, to serve; ¼ cup (40g) peanuts, salted, roasted and chopped; 1 long red chilli, seeds removed, finely chopped; 2 tbs grated palm sugar; 2 tbs fish sauce; Juice of 1 lime

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by Hayden Quinn

Mar 26, 2018

“This Japanese-inspired meal is so easy” – Hayden Quinn

1½ cups sushi rice (from supermarkets)
1 cup frozen edamame beans, thawed and podded
2 spring onions, thinly sliced
1 tbs rice vinegar
1 baby cucumber (or small Lebanese cucumber), sliced
1 carrot, thinly sliced into ribbons (we used a julienne peeler)
¼ red cabbage, cut into thin wedges
1 cup coriander leaves
400g hot-smoked salmon, skin removed, roughly flaked
Black and white sesame seeds, to serve

Dressing

¼ cup (40g) peanuts, salted, roasted and chopped
1 long red chilli, seeds removed, finely chopped
2 tbs grated palm sugar
2 tbs fish sauce
Juice of 1 lime

Method

1.

Cook sushi rice according to packet instructions. Leave for 10 minutes to cool slightly, then place in a bowl with edamame, spring onion and vinegar. Stir gently to combine, then set aside.
2.

For the dressing, place ingredients in a sealable jar. Shake to combine.
3.

Divide rice mixture among serving bowls, top with cucumber, carrot, cabbage, coriander and flaked salmon, drizzle with dressing, and sprinkle with sesame seeds.