Sushi dinner bowls with teriyaki NZ salmon and avocado

INGREDIENTS

• 1 cup sushi rice

• 1 ½ cups water

• Pinch of salt

• 2 x NZ salmon fillets, about 400g

• 3 tablespoons soy sauce

• 1 tablespoon water

• 2 teaspoons rice vinegar

• 1 teaspoon sugar

• 1 teaspoon corn flour

• 1 ripe avocado, sliced

• About 2 cups salad mix

 METHOD

1. Preheat the oven grill to 200°C.

2. Place the sushi rice into a saucepan and wash until the water runs clear.

3. Drain then cover with the 1 ½ cups water and add a pinch of salt.

4. Cover with a tight-fitting lid and bring to a simmer.

5. Cook for 10 minutes then remove from the heat (don’t lift the lid) and leave to steam for 10 minutes.

6. Combine the soy sauce, water, vinegar, and sugar in a small bowl for serving.

7. Spoon 1 tablespoon of the sauce into a separate bowl and mix in the cornflour.  

8. Arrange the salmon fillets on a lined baking tray and brush generously with the corn flour mixture.

9. Place the salmon in the middle of the oven and cook for 6-8 minutes.

10. Remove from the oven and brush with extra marinade and cook for a further 5-6 minutes until the salmon is just cooked through. Use 2 forks to flake the salmon.

11. Prepare the sushi bowls – scoop the warm sushi rice into four bowl, top with salad greens, flakes of salmon and slices of avocado. Spoon over 1-2 teaspoons of the sauce per bowl and serve immediately with extra sauce on the side.