One of the earlier foods I have learned to make when I first lived away from home was kimbap, a Korean sushi filled with minced beef, pickled radish, carrot, cucumber and sesame oil flavoured short grained rice. I was so proud of my achievement that I could not stop making them for the next few consecutive weeks until all my friends grew tired of them, including myself. And I stopped making sushi ever since.
Ever since the opening of Sushia and Mr Sushi King in Orange, I have re-connected to sushi again. In fact we have frequented these places so often that I am toying with the idea to make sushi at home again. However, due to the fiddly nature of making sushi, I wanted to dedicate a free day to enjoy the process and that I can take my own sweet time. As a compromise, I made this quick and easy deconstructed sushi bowl for low-key movie date night at home.
Ingredients
- 1/4 cup extra virgin olive oil
- Juice from 1/2 lime
- Light soy sauce to taste
- 1 tsp wasabi (adjust to taste)
- 2 x SunRice Quick Cups Brown Rice (or 250g cooked brown rice)
- 1 cucumber, sliced
- 1 carrot, peeled & sliced
- 1/4 red onion, thinly sliced
- 100g smoked salmon, torned into bite-sized pieces
- 1 avocado, cubed
- Sesame seeds
- Nori sheet, cut into matchsticks optional
Instructions
- Mix all the dressing ingredient in a small bowl. Whisk until the mixture emulsifies. Set aside.
- In a large salad bowl, add brown rice, cucumber, carrot, onion, smoked salmon and cubed avocado (squeeze some lime juice with the remaining half to avoid browning). Toss gently until well mixed.
- Sprinkle with sesame seeds and nori sheet sticks. Drizzle with the dressing and serve immediately.
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Smoked Salmon, Avocado & Brown Rice Sushi Bowl seems tasty.. Want to try this at home.
Hi Macky, I hope you will enjoy it! It has all the flavours of a salmon sushi without much work. 🙂
Oh wow, this looks delicious and super healthy. Will try for sure this week.
Hi Lucy,
Let me know how you go. I hope you will enjoy the salad. 🙂 Emily xx
Do you need to let the brown rice cool first or is this a warm salad?