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30 MIN


Serving amount:
  • 2 salmon fillets
  • 1 nori pack
  • 1 Japanese rice sachet
  • 2 pickled ginger packs
  • 1 rice wine vinegar pack
  • 2 wasabi sachets
  • 2 carrots
  • 1 cucumber
  • 1 spring onion bunch

Pantry staples: Cooking oil, salt, white sugar, soy sauce (optional)

Allergens: Wheat, gluten

Specialised equipment: Peeler, absorbent paper, sieve

Chef's note: This dish works well as a sushi bowl but can also easily be made into sushi hand rolls by wrapping the rice, fish and vegetables in the nori. The salmon can be cooked in a frying pan, as shown below, or under a flame grill or blow torch if you feel adventurous.

* Spring onion may be split across various dishes so make sure you read each recipe carefully before you begin cooking.


1. Prepare the ingredients

Wash the vegetables. Cut the cucumber into 8cm long batons. Peel the carrot. Using a peeler shave thin strips from the carrot. Stack the strips and cut into 8cm batons. Thinly slice 1 spring onion* per 2 people on a deep diagonal. Cut at least 1 nori sheet per person into quarters.

2. Make the sushi seasoning

Place the rice wine vinegar, 1 tablespoon of sugar per person and a pinch of salt in a small saucepan. Bring to a simmer to dissolve the sugar then remove from the heat. 

3. Cook the rice

Cook the rice in a rice cooker according to manufacturer instructions, or use the following method. Place the rice in a bowl and wash with cold water 3 times. Meanwhile, bring a saucepan of water to the boil. Put the washed rice in the boiling water. Boil for 7 minutes or until almost cooked through. Stir halfway to stop the rice from sticking. When cooked strain through a sieve and return to the pot. Cover and leave to steam for 5 minutes. 

4. Cook the salmon

Meanwhile, heat a splash of oil in a frying pan over medium heat. Add the fish skin side down for 1 minute then gently turn over and remove the skin; it should easily peel off. Reserve the skin. Lightly season the fish and continue to cook for 3 minutes on each side or until cooked to your liking. Remove from the pan.

5. Crisp the skin

Thinly slice the reserved salmon skin. Add the skin to the same frying pan used to cook the fish over a medium heat. Gently move the skin around the pan to crisp. Drain on absorbent paper.

6. Make the sushi rice

Add 1-2 teaspoons of the sushi seasoning per person (or to your taste) and gently stir through the rice. Be careful not to over mix as it could break the rice grains.

7. To serve as a rice bowl

Divide the rice between serving bowls, top with the salmon, nori, pickled ginger and vegetables. Serve with the wasabi and soy sauce (optional).

8. To serve as a hand roll

Hold the nori in your hand with a corner facing up. Place about 1 tablespoon of rice in the centre and lay a piece of the salmon and vegetables towards the top corner. Roll the left corner to the right and fold the right corner over the left. Stick with a singular rice grain. Eat and enjoy!