cal­i­for­nia roll sushi bowl

donna hay - Fresh + Light - - Light Energy Bars -

1½ cups (300g) short-grain brown rice

2 cups (500ml) water

1 ta­ble­spoon whole-egg may­on­naise

2 ta­ble­spoons rice wine vine­gar

2 ta­ble­spoons chopped dried wakame+

8 small but­ter let­tuce leaves

400g cooked picked crab meat

1 avo­cado, thinly sliced sal­mon roe, to serve (op­tional) finely chopped chives and chilli oil, to serve

Place the rice and water in a medium saucepan over medium heat and bring to the boil. Re­duce heat to low, cover and cook for 20 min­utes or un­til ten­der and the water has ab­sorbed. Re­move from the heat and set aside, cov­ered, for 5 min­utes. Trans­fer to a medium bowl and set aside to cool.

Place the may­on­naise and vine­gar in a small bowl and whisk to com­bine. Add the may­on­naise mix­ture to the rice and stir to com­bine. Place the wakame in a small bowl, cover with water and set aside for 5 min­utes to re­hy­drate. Drain and squeeze out any ex­cess water.

Di­vide the rice and let­tuce be­tween bowls. Top with the crab, avo­cado, wakame and sal­mon roe, if us­ing. Sprin­kle with chives and driz­zle with chilli oil to serve.


+ Wakame is a type of dried sea­weed (see page 15). Find it at Asian gro­cery stores and in the health food aisle of supermarkets.

Get set for a new menu of de­li­ciously lighter din­ners with th­ese easy bowls. For lovers of sushi, this is the ul­ti­mate short­cut to en­joy­ing your favourite Ja­panese f lavours at home.

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