Sushi Bowl with Ingenious Asian Dressing
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 150 g sushi rice
- 2 tablespoon rice vinegar
- 1 tablespoon sugar
- 0.5 teaspoon ½ salt
- 180 g salmon fillet (s), very fresh, raw
- 180 g peas, frozen, or edamame
- 1 carrot (s)
- 1 mini cucumber (s)
- 1 nori sheet
- some lettuce
- 1 teaspoon sesame seeds
- 5 teaspoons fish sauce
- 4 tablespoon soy sauce
- 6 tablespoon lime juice
- 1 kaffir lime leaf, or some lemongrass
- 4 teaspoon palm sugar, grated (normal sugar works too)
Print Recipe
Pin Recipe Instructions
- Cook the sushi rice according to the instructions on the packet and let it cool down briefly. Meanwhile, heat the vinegar, sugar and salt in a small saucepan while stirring and let them cool down as well. Then stir together the rice and vinegar mixture.
- Cut the salmon into small pieces, dice the carrot and cucumber, briefly bring the peas to the boil and allow to cool, then pluck the lettuce into bite-sized pieces. Soak the nori sheet briefly. Arrange everything nicely in a bowl.
- For the dressing, mix the fish sauce, soy sauce, lime juice, palm sugar and the coarsely chopped kaffir lime leaf and let it steep, even better if you prepare the day before. Pour the dressing without the kaffir lime leaf over the bowl and sprinkle with sesame seeds.
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