SASHIMI SUSHI

SERVES 4 HANDS-ON TIME 10 MINUTES COOKING TIME 3 MINUTES, PLUS RICE COOKING TIME

1 quantity Sushi Rice (see recipe, right)

1 × 400g piece sashimi-grade salmon or

tuna (or half each), thinly sliced

4 radishes, shaved

100g wild rocket leaves

100g green beans, blanched and drained Seaweed salad (available from sushi stores, fishmongers and the sushi section of larger supermarkets), to serve (optional) Furikake ( from specialty Asian grocers),

for sprinkling (optional)

Divide all the ingredients among 4 small shallow bowls and serve immediately.

NUTRITION (per serving) 2230 kJ/533 cal. Protein 30.1g. Saturated fat 3.9g. Carbs 67.6g. Fibre 4.2g. Sodium 66mg.

Recipes extracted from The CSIRO Healthy Gut Diet by Dr Tony Bird, Dr Michael Conlon and Pennie Taylor ($34.99, MacmillanAustralia).