Name: Sushi bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Ingredients: 50 g Smoked salmon; 35 g Carrot (grated); 1⁄2 piece Avocado; 1⁄4 piece Cucumber; 3⁄4 Tbsp Fresh coriander; 5 g Sesame seed; 1 1⁄4 piece Spring onion; 70 g Basmati rice; 35 g Edamame Beans; 3⁄4 tsp Honey; 0.7 cm Fresh ginger; 1⁄4 piece Lime; 1⁄4 Tbsp Sesame oil; 1 1⁄4 Tbsp soy sauce

Fruit

Sesame

Fish

Legumes

Citrus

Your Meal Planners

Grater

Lunch

Dinner

Mediterranean

Sirtfood

For the marinade:

Sushi bowl

 Grate the ginger or squeeze it with a garlic press. Grate the zest of the lime. Then mix the ginger, lime zest, soy sauce, sesame oil and honey into a smooth marinade. 

 Cut the salmon into pieces and mix through the marinade. Let the flavors absorb. 

 Before cooking, wash the rice in a colander. Rinse the rice until the water is completely clear. This ensures that the rice does not stick together too much. 

 Top the rice with water. The rice should be about 2 cm under water. Bring to a boil over high heat with the lid on the pan. When the water is boiling, reduce the heat to low, but it should continue to boil gently. Don&#39;t you take the lid off the pan! The rice is cooked when all the water has evaporated. This takes about 9 minutes. 

 Do you use sugar snaps? Then cook it for 2 minutes. Drain and rinse with cold water to keep the beans nice and crispy. 

 Slice the avocado and slice the cucumber into strings. 

 Roast the sesame seeds in a dry frying pan. After about three minutes they turn golden brown and are ready. 

 Divide all ingredients between two bowls or (deep) plates. Start with the rice, cucumber and avocado. Finish with the salmon and carrot strips. 

 If you have some marinade left, pour it over the bowls and finish the dish with the sesame seeds and possibly the fresh coriander. 

Sushi bowl

Sushi bowl

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Macros(per serving)

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