Gotta love sushi. Hands down one of my favourite things to go out and eat. And definitely one of those things that I like people making for me rather than making myself. Especially at one of my favourite sushi joints (Eat Tokyo in Nottinghill) where you can watch the talented chefs whip up a couple of California rolls with such ease that they don’t even break a sweat.
I’ve made sushi a few times before which, while sometimes can be quite fun, is also pretty frustrating and never ends up quite as I had imagined. The rice is the tricky bit, either not getting sticky enough or becoming a congealed mush and attaching itself in big clumps to my hands as I attempt a simple maki roll.
So, to save the predictable mess, I decided to make a sushi bowl. No rolling, no cutting of seaweed which refuses to cut in a neat line, just throwing everything in a bowl.
When buying your salmon, buy a piece that has had the bones removed to save you having to attempt that task yourself.
Make sure you ask if the salmon has been fresh that day and if it is okay to eat raw. Also, make sure you wash the raw salmon before marinating it (something I forgot to do, so embarrassingly had to give it a rinse after these photos had been taken).
180-200g brown rice
360g fresh, sushi grade salmon (bones removed and skinless)
3 tbsp. soy sauce or tamari + more to serve
110g edamame beans, shelled and cooked
3 tbsp. rice vinegar
1 spring onion
½ of a sheet of nori seaweed
Black and white sesame seeds
Lemon or lime (optional)
First prepare the salmon. Wash the salmon thoroughly and slice into cubes. Place in a bowl and add 3 tablespoons of soy sauce. Use your hands to make sure all the salmon is coated. Cover and put in the fridge to marinate and keep chilled.
Rinse the rice and place in a large saucepan. Cook it in salted water according to packet instructions. Brown rice can take quite a while, roughly around 30 minutes.
Taste the rice to see if it is cooked. When it’s done, use a colander to drain any excess water and rinse the rice with cold water to cool it down. We want it to be cold when we eat it.
Season the rice with 3 tablespoons of rice vinegar. Taste and add a touch more if you think it needs it. Add a pinch of salt if you wish.
Chop the seaweed into strips and the slice up the spring onion and avocado.
To assemble, divide the rice into three bowls. Top with the salmon, slices of avocado, edamame, pickled ginger and spring onions. Sprinkle with sesame seeds before serving.
To serve, let each person season with more soy sauce (the more the better if you ask me) and, while not traditional, a squeeze of lemon or lime adds a nice zing.