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Recipe card
IngredientsMethod
🥗
🇬🇪 GeorgiaSalads

🥗 Med Salmon Bowl

Sushi-rice bowl with pickled carrot, zucchini ribbons, avocado, salmon trimmings, nori and sweet soy dressing.

FishSoySesame

Ingredients

  • •120g cooked sushi rice
  • •15g pickled carrot ribbons (6–8 strips)
  • •15g zucchini ribbons (6–8 strips)
  • •50g avocado cubes (½ medium avocado)
  • •30g trimmings
  • •5g pickled red onion (about 5 strips)
  • •2g mixed sesame seeds (1 tsp)
  • •¼ nori sheet, cut into 5 strips
  • •10ml sweet soy dressing (2 tsp)

Garnish

  • •1 lemon wedge

Plating

Salad bowl. Takeaway: soup & salad bowl.

Bowl

Equipment

  • Chopping board
  • Vegetable knife
  • Cheese knife

Method

  1. 1Place the sushi rice in the bottom of a rimmed salad bowl and spread it out.
  2. 2Arrange the carrot strips over the rice.
  3. 3Arrange the zucchini ribbons on top.
  4. 4Top with avocado cubes.
  5. 5Spread the pieces over the salad.
  6. 6Top with pickled red onion.
  7. 7Sprinkle sesame seeds over the salad.
  8. 8Cut the nori sheet into strips lengthways and place on top.
  9. 9Drizzle with sweet soy dressing and add a lemon wedge.