Quick and tasty recipes, per­fect for busy week­nights

BBC Good Food - - News & Trends - recipes MIRIAM NICE and LULU GRIMES photographs STU­ART OVENDEN

Quick sushi bowl

SERVES 2 PREP 15 mins COOK 10 mins plus stand­ing EASY

150g sushi rice pinch sugar

1 tbsp rice vine­gar 2 cooked salmon fil­lets (we used teriyaki mar­i­nated) 1 large car­rot, cut into rib­bons 4 tbsp pick­led red cab­bage hand­ful radishes, sliced thumb-sized piece gin­ger, finely sliced

¼ cu­cum­ber, halved long­ways and sliced

1 tbsp soy sauce

1 tsp sesame seeds (op­tional)

1 Cook the sushi rice fol­low­ing pack in­struc­tions. When cooked, sprin­kle over the sugar and vine­gar, cover and set aside for 5 mins. 2 Di­vide the rice be­tween two bowls and ar­range the other in­gre­di­ents on top, then driz­zle with the soy sauce and sesame seeds, if us­ing.

GOOD TO KNOW low cal • omega-3 • 2 of 5-a-day

PER SERV­ING 498 kcals • fat 11g • sat­u­rates 2g • carbs 70g • sug­ars 13g • fi­bre 4g • pro­tein 27g • salt 2.3g

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