SIMPLE SUMMER SUPPERS

Quick and tasty recipes, perfect for busy weeknights

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