20 mins
Lime & Cold Smoked Salmon Sushi Bowl
Serves
4
If you’re craving a bowl full of nutritious vegetables and salmon then this is your new go-to recipe! Our beautiful cold smoked salmon is served on top of brown rice with a rainbow of colourful vege then dressed with a zesty lime and tamari dressing. You’ll feel very virtuous after sitting down to this delicious meal!
Ingredients
1 pack of Cold Smoked Salmon Slices 180g
¼ cup lime juice
1 tablespoon Tamari
1 tablespoon sesame oil
2 teaspoons honey
1 1/3 cups edamame beans
1 ¼ cups brown rice, cooked as per packet instructions
4 cups baby spinach
2 cups finely shredded red cabbage
1 1/3 cups seaweed salad (available at sushi shops or selected supermarkets)
2 avocados, halved, sliced
2 spring onions, thinly sliced
1 red chilli, finely sliced
Sesame seeds
Product(s) used:
Method
Step 1
In a small jar mix together the lime juice, tamari, sesame oil and honey.
Step 2
Put the edamame beans into a heat-proof jug then pour boiling water over them to thaw. Leave for a minute or so then drain well.
Step 3
Divide the brown rice between 4 bowls then top with the spinach, cabbage, seaweed and edamame beans. Fan out the slices of each avocado half then arrange these in the bowls followed by two slices of the cold smoked salmon.
Step 4
Pour over the dressing then garnish with the spring onion, red chilli and sesame seeds then serve.
Meet the chef,
Hana Sato
Hana Sato grew up between the coasts of Hokkaido and Kaikōura, where she discovered her love for fresh seafood and quiet, honest cooking. After training in Tokyo and Wellington, she now leads the culinary team at Aoraki, combining Japanese discipline with New Zealand’s seasonal produce. Her philosophy is simple — cook with restraint, let the ingredients speak, and never rush a good meal.
Learn more
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Lime & Cold Smoked Salmon Sushi Bowl
Cold smoked
,
Serves
4
20 mins
If you’re craving a bowl full of nutritious vegetables and salmon then this is your new go-to recipe! Our beautiful cold smoked salmon is served on top of brown rice with a rainbow of colourful vege then dressed with a zesty lime and tamari dressing. You’ll feel very virtuous after sitting down to this delicious meal!
Ingredients
1 pack of Cold Smoked Salmon Slices 180g
¼ cup lime juice
1 tablespoon Tamari
1 tablespoon sesame oil
2 teaspoons honey
1 1/3 cups edamame beans
1 ¼ cups brown rice, cooked as per packet instructions
4 cups baby spinach
2 cups finely shredded red cabbage
1 1/3 cups seaweed salad (available at sushi shops or selected supermarkets)
2 avocados, halved, sliced
2 spring onions, thinly sliced
1 red chilli, finely sliced
Sesame seeds
Method
Step 1
In a small jar mix together the lime juice, tamari, sesame oil and honey.
Step 2
Put the edamame beans into a heat-proof jug then pour boiling water over them to thaw. Leave for a minute or so then drain well.
Step 3
Divide the brown rice between 4 bowls then top with the spinach, cabbage, seaweed and edamame beans. Fan out the slices of each avocado half then arrange these in the bowls followed by two slices of the cold smoked salmon.
Step 4
Pour over the dressing then garnish with the spring onion, red chilli and sesame seeds then serve.