Salmon & Buderim Sushi Ginger Bowl
Fresh, light and full of crunch. This poke-style bowl brings together salmon, avocado, edamame and a creamy Kewpie mayo dressing, all finished with a zingy hit of Buderim Sushi Ginger. A modern take on cucumber salads for warm weather dining.
Fresh, light and full of crunch. This poke-style bowl brings together salmon, avocado, edamame and a creamy Kewpie mayo dressing, all finished with a zingy hit of Buderim Sushi Ginger. A modern take on cucumber salads for warm weather dining.
Ingredients
Base
- 2 cups cooked brown rice & quinoa mix (warm or room temp)
Toppings
- 400g sashimi-grade salmon, diced (or lightly seared, to your liking)
- 1 cucumber, thinly sliced
- 2 avocados, sliced
- 1 red onion, very thinly sliced
- 1 cup edamame beans, blanched and shelled
- 2 sheets nori, crushed into flakes
- 4 tbsp Buderim Sushi Ginger, to top
Dressing
- 6 tbsp Kewpie mayo
- 2 tbsp soy sauce
- 2 tsp sesame oil
- 2 tsp rice vinegar
- 1 tsp honey
- 2 tsp Buderim Sushi Ginger brine (the liquid from the jar)
- Sesame seeds
Method
- Prepare the base:
- Divide the warm brown rice & quinoa between four bowls.
- Assemble the toppings:
- Arrange salmon, cucumber, avocado, onion and edamame neatly over the grains. Scatter over the crushed nori.
Make the dressing:
- Whisk together Kewpie mayo, soy, sesame oil, honey, rice vinegar and sushi ginger brine until smooth.
Finish & serve:
- Drizzle the dressing evenly over the bowls. Top generously with Buderim Sushi Ginger. Serve immediately.
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