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Sticky Maple Salmon Sushi Bowl

with Avocado, Nori, Cucumber, Wasabi Peas and Spicy Kewpie Mayo

Ingredients

Sushi Rice

• 1 1/2 cup sushi rice
• 2 cups water
• 2 tbsp rice vinegar
• 1 tsp sugar
• 1/2 tsp salt

Glazed Salmon

• 2 salmon fillets
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tsp sesame oil
• Salt and black pepper
• Oil for cooking

Spicy Kewpie Drizzle

• 1/3 cup kewpie mayonnaise
• 2-3 tsp sriracha
• 1 tsp lime juice
• 1/2 tsp sesame oil

Bowl Components

• 1 avocado, sliced
• 1/2 cucumber, sliced into thin lengths
• 1 cup bean sprouts
• 1 small carrot, cut into small cubes
• 2 spring onions, finely sliced
• 1/2 red chilli, finely sliced
• 2 tbsp wasabi peas
• 2 sheets nori, finely sliced

Bowl Seasoning

• 1 tbsp soy sauce
• 1 tbsp rice vinegar

Garnish

• Black & white sesame seeds
• Extra spring onion
• Extra chilli slices

Method

Cook the Sushi Rice

1. Rinse sushi rice under cold water until water runs mostly clear
2. Add rice, water and salt to pot or rice cooker
3. Cook until fluffy and soft

Make the Spicy Kewpie

1. Combine kewpie mayonnaise, sriracha, lime juice and sesame oil
2. Mix until smooth and set aside

Prepare the Salmon Glaze

1. Mix soy sauce, maple syrup and sesame oil together
2. Set aside

Prep the Vegetables

1. Slice avocado
2. Slice the cucumber into thin threads
3. Finely chop carrot into cubes and toss with rice vinegar
4. Finely slice the red chilli
5. Slice spring onion thinly
6. Finely slice nori sheets

Season the Fresh Components

1. Toss cucumber and bean sprouts with a splash of soy sauce and rice vinegar
2. Set aside

Season the Rice

1. Mix rice vinegar, sugar and a pinch of salt together
2. Fold gently through hot cooked rice
3. Set aside

Cook the Salmon

1. If salmon is not deboned, use tweezers to remove bones
2. Pat salmon dry and season with salt & black pepper
3. Heat oil in pan over medium-high heat
4. Cook salmon skin-side down until crispy
5. Flip salmon and pour the glaze into the pan
6. Spoon glaze over salmon until glossy and caramelised
7. Rest briefly, then cut into large cubes

Assemble the Bowl

1. Divide sushi rice between bowls
2. Arrange avocado, cucumber, bean sprouts, wasabi peas around the bowl
3. Place glazed salmon in the centre

Finish the Dish

1. Spoon remaining glaze over the salmon
2. Scatter over carrot, spring onion, chilli and nori strips
3. Drizzle with spicy kewpie sauce
4. Finish with black and white sesame seeds

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