Salmon & Tuna Sushi Bowl

We all deserve a nice treat now and again, don't we? Especially so in these strange times we're living through.

When it comes to edible treats, there's nothing I like better than a bowl of sashimi! You might think it's too cold for sashimi but in fact it's eaten all through the year in Japan not just in warm weather.

This dish is easy to make as long as you can get hold of some sashimi grade raw tuna and salmon - don't try this with supermarket fish as it may not be fresh enough! Just prepare some sushi rice (see my recipe for how to make this - it's easy peasy), then slice up your raw fish, add some seafood sticks, slices of cucumber and avocado and assemble it over your sushi rice and you're done - serve with a little soy sauce and wasabi and you'll be in Japanese food nirvana!

You can find the Youtube tutorial by clicking Salmon and Tuna Sushi bowl or scroll to the bottom of the page. The written recipe is just below.

Happy cooking! Kurumi XXXX.

If you want a communal sashimi dish, why not try my Tuna and Salmon Sashimi Poke bowl?

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Salmon and Tuna Sushi bowl

ingredients:

(makes 2 servings)

450g cooked Japanese rice*

2 tbsp sushi vinegar

130g sashimi grade fresh salmon

130g sashimi grade fresh tuna

2 seafood sticks

3 small oba leaves (optional)

4 slices of cucumber

4 slices avocado

*If you don’t have a rice cooker, see my “how to cook perfect Japanese rice in a saucepan” recipe

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how to:

to make sushi rice, add the sushi vinegar to the cooked rice in a large bowl when the rice is still hot and mix well set aside to cool

carefully slice the salmon and tuna thinly into 6-8 slices each (use your sharpest knife)

cut the seafood sticks in half diagonally and shred the shiso leaves for garnishing

place 1/2 of the sushi rice in a serving bowl, arrange half of the sliced salmon onto the rice, then

lay 2 slices of avocado next to the salmon

add half of the sliced tuna next to the avocado, then 2 slices of cucumber

lastly place 2 pieces of seafood stick on the rice

top with the shredded oba in the centre

serve with soy sauce & wasabi

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