SALMON & MUSHROOM SUSHI BOWL WITH WASABI AVOCADO
SERVES 4
SUSHI DRESSING
½ cup rice vinegar
3 tbsp sugar
1 tsp sea salt
1 tsp sesame oil
WASABI AVOCADO
2 ripe avocados
Juice of 1 lemon
1 tsp wasabi paste, plus
more for serving
½ tsp salt
BOWL INGREDIENTS
2 cups brown sushi
rice, rinsed
4 cups water
2 tbsp vegetable oil,
plus extra for frying
250g Meadows white
button mushrooms
Sea salt and pepper,
to season
4 x 130g fresh salmon steaks TO SERVE
Japanese mayonnaise Pickled ginger
2 radishes, thinly sliced
½ cucumber, thinly sliced Drizzle of soy sauce
¼ cup black sesame
seeds, toasted Microgreens (optional)
1 For the dressing, put all the ingredients in a small saucepan and stir over a low heat until hot and the sugar has dissolved. Cool and set aside until ready to use.
2 For the wasabi avocado, mash all the ingredients with a fork, then set aside.
3 Place the rice and water in a saucepan and bring to the boil, uncovered. Cover and reduce the heat, then simmer gently for 20 minutes or until tender. Turn off the heat and stand for 10-15 minutes. Spoon over the dressing and fold gently to combine.
4 Heat the oil in a frying pan. Add the mushrooms, salt and pepper, and sauté over a medium heat until cooked – about 5 minutes. Remove from the heat and set aside.
5 Add more oil to the pan and sear the salmon in batches, cooking 4 minutes each side over a medium heat. Rest for 10 minutes, then ake with a fork.
6 Divide rice among four bowls. Top with the salmon, wasabi avocado, mushrooms, mayonnaise, ginger, radishes, cucumber, soy sauce, sesame seeds and microgreens.