This is the recipe for 1 serving, but it is easy to multiply it. If you cook for a more than two servings, please see ‘Sushi Rice’ recipe page. The main topping for this rice bowl is Teriyaki Salmon. Add any additional ingredients that you like.

Makes

1 Serving

Ingredients

Sushi Rice
1 serving (about 200g) Cooked Rice *must be hot
2 teaspoons Sugar
3 teaspoons Rice Vinegar
1/5 teaspoon Salt
*Note: If you are going to cook a larger amount, see ‘Sushi Rice’ page

Teriyaki Salmon
1 Skinless Salmon Fillet *about 120g, cut into bite-size pieces
Salt
Oil
1/2 tablespoon Mirin
1/2 tablespoon Soy Sauce
1/4 teaspoon Sugar

Additional Toppings
*Note: You can use any ingredients of your choice. Today I used the following ingredients.
1/2 to 1 Egg *lightly salted
Oil for cooking
Cucumber *dressed with Soy Sauce & Wasabi
Finely chopped Spring Onion
Lettuce & Avocado with Mayonnasie
Edamame Beans
Toasted Sesame Seeds

Method
  1. Make Sushi Rice first. Mix Sugar, Rice Vinegar and Salt in a small bow, add it to hot Cooked Rice, and mix well. This can be done in a serving bowl. Set aside and cool.
  2. Prepare Salmon. Cut into bite-size pieces, lightly season with Salt. Combine Mirin, Soy Sauce and Sugar in a small bowl.
  3. Before you start cooking Salmon, prepare additional ingredients for topping. I dressed Cucumber slices with a small amount of Soy Sauce and Wasabi, and added some finely chopped Spring Onion. I also prepared some Edamame Beans, Lettuce and Avocado.
  4. Whisk Egg in a bowl and lightly season with Salt. Heat a small amount of Oil in a frying pan over medium low heat, cook Egg into dry scrambled egg.
  5. Add extra small amount of Oil to the pan if required, and cook Salmon pieces. When nicely browned and cooked through, add the sauce and combine.
  6. Arrange all topping ingredients on the cooled Sushi Rice. Sprinkle with some Toasted Sesame Seeds, drizzle Mayonnaise on the salad, and enjoy.