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Salmon Sushi Bowl

With Broth Infused Rice and Miso Sauce
recipe-difficulty
Not too tricky
recipe-serves
2
ready-in
45 min
Salmon Sushi Bowl

If you've been following along for a while, you will know that we're quite partial to a sushi bowl. Not only do they look beautiful while also being packed full of nutrient-dense ingredients, they also mean that you get the traditional sushi flavours without the fuss of rolling sushi by hand. 

The base of any good sushi bowl is the rice, and we've infused ours with Chicken Bone Broth, not only to bring a delicious flavour, but also because it adds a source of zinc and B vitamins to support immunity.

You can use whatever ingredients that you have on hand to build your sushi bowl, but for our version, we've used smoked salmon as our source of protein, which also provides a dose of Omega 3 and B vitamins. We've also made sure to use a range of colourful vegetables and legumes, to ensure we're getting those important micronutrients and fibre.

The miso sauce really brings this dish together with delicate umami flavour from miso, ginger, and mirin.

Main Meals
Japanese inspired
Pantry Items
View in metric
  • 1 tbsp Chicken Bone Broth Homestyle Original
  • 1 cup Brown Basmati Rice
  • 2 tbsp Maple Syrup
  • 1 tsp Pink Himalayan Salt
  • 1 tsp sushi seasoning
  • 1 Avocado, halved
  • 1 bunch broccolini
  • 2 cloves garlic, thinly sliced
  • 1 tsp tamari
  • 1 cup edamame beans
  • 1 cucumber, sliced and shaved into ribbons
  • Red Cabbage, sliced
  • 3 radish, thinly sliced
  • 1 piece hot smoked salmon
  • 2 tbsp mirin
  • 1 tbsp sesame oil
  • 1 tbsp grated ginger
  • 3 oz white miso paste
  • Sesame Seeds
  • Micro Herbs

  1. Cook rice according to packet instructions, adding broth to cooking water. 
  2. Once rice is cooked, add in sushi seasoning and a pinch of salt.
  3. Place mirin, maple, sesame oil, ginger, and miso paste in a small saucepan over a medium heat. Bring to a gentle boil, stirring constantly, then remove from heat.
  4. Fry broccolini in a pan with garlic until slightly charred, add in tamari and cook for another minute or until caramelised.
  5. Divide your rice between 2 bowls, and top with ingredients, placing the sauce in the well of the avocado.
  6. Top with sesame seeds and garnish with micro herbs.