Easy sushi salmon rice bowl

• sushi rice↗150g g
• sugar↗pinch of pinch of
• rice vinegar↗1 tbsp tbsp
• edamame↗120g frozen g

  frozen

• carrot↗1 large

  1 large

• radish↗handful of

  handful of

• cucumber↗¼

  ¼

• salmon fillet↗2 cooked skinless

  2 cooked skinless

• soy sauce↗1-2 tbsp tbsp
• sesame seeds↗1 tsp toasted tsp

  toasted

• sushi ginger↗few pieces of

  few pieces of, optional

• weights
• measuring jug
• medium saucepan

  with lid

• measuring spoons
• дерев'яна ложка
• маленька каструля
• овочевий нож
• дошка для нарізання
• гострий ніж

Step-by-step instructions

1. 1

   Transfer the sushi rice to a medium saucepan, add 200 ml water and a pinch of salt. Place the pan on the stove, turn the heat to high and bring to a boil, then reduce to very low heat, cover and simmer for 15 minutes.

2. 2

   After 15 minutes turn off the heat, fluff the rice with a fork, cover again and let sit for another 5 minutes. Check doneness – the rice should have absorbed all the water, be tender but not mushy. Stir in the sugar and vinegar, cover again and keep warm while you prepare the other ingredients.

3. 3

   Pour water into a small saucepan up to half, bring to a gentle boil, add the edamame, cook for 3 minutes, then carefully drain.

4. 4

   Peel the carrot, remove the outer skin and slice it into thin strips.

5. 5

   Thinly slice the radish. Cut the cucumber into batons, then thinly slice them lengthwise.

6. 6

   Hand‑break the salmon fillet into small pieces – check carefully for bones and discard them.

7. 7

   Divide the warm rice between two bowls, top with the other ingredients, drizzle with soy sauce, sprinkle with toasted sesame seeds and add a few pieces of sushi ginger if using.