Easy salmon sushi rice bowl

• sushi rice↗150g g
• caster sugar↗pinch of

  pinch of

• rice vinegar↗1 tbsp tbsp
• edamame↗120g frozen g

  frozen

• carrot↗1 large

  1 large

• radishes↗handful of

  handful of

• cucumber↗¼

  ¼

• salmon fillets↗2 cooked skinless

  2 cooked skinless

• soy sauce↗1-2 tbsp tbsp

  1-2

• sesame seeds↗1 tsp toasted tsp

  toasted

• sushi ginger↗few pieces of

  few pieces of, optional

• scales
• measuring jug
• medium saucepan

  with a lid

• measuring spoons
• wooden spoon
• small saucepan
• vegetable peeler
• chopping board
• sharp knife

Step-by-step instructions

1. 1

   Tip the sushi rice into a medium saucepan, cover with 200ml water and add a pinch of salt. Put the pan on the hob and turn the heat to high. Wait for the water to boil, then reduce the heat to very low, cover the pan with a lid and leave to gently cook for 15 mins.

2. 2

   After 15 mins turn off the heat, fluff up the rice with a fork, then return the lid to the pan and leave for another 5 mins, the rice will continue to cook. After 5 mins, check the rice is cooked – it should have absorbed all the water and be soft but not mushy. Stir the sugar and vinegar through the rice, cover with the lid again and leave to keep warm while you prepare the other ingredients.

3. 3

   Fill a small pan halfway with water, put it on the hob and bring the water to a gentle boil. Add the edamame beans, cook for 3 mins, then carefully drain.

4. 4

   Peel the carrot and discard the outer skin, then keep peeling the flesh to create lots of carrot ribbons.

5. 5

   Thinly slice the radishes. Cut the cucumber into batons, then thinly slice lengthways.

6. 6

   With your hands, break the salmon into small pieces – look out for any bones and throw these away.

7. 7

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