Weeknight Salmon Sushi Bowls with Quick Pickled Cucumber

⏱ 35 min · Serves 2

All the joy of a sushi hand roll without the rolling. Warm seasoned rice, flakes of soy-glazed salmon, crunchy pickled cucumber and a spicy mayo drizzle — ready in half an hour and endlessly customisable.

Per serving: 830 kcal · 37.0g protein · 88.0g carbs · 37.0g fat

Ingredients

• 180g sushi rice (short-grain)
• 250ml cold water
• 2 tbsp rice vinegar
• 1 tsp caster sugar
• 1/2 tsp fine salt
• 2 skinless salmon fillets (about 130g each)
• 1 tbsp soy sauce
• 1 tsp honey
• 1/2 tsp toasted sesame oil
• 1/2 cucumber, thinly sliced
• 1 tbsp rice vinegar (for the pickle)
• pinch of sugar and salt (for the pickle)
• 1 ripe avocado, sliced
• 1 medium carrot, grated or julienned
• 2 spring onions, finely sliced
• 1 sheet nori, snipped into thin strips
• 2 tbsp mayonnaise
• 1-2 tsp sriracha
• 1 tsp toasted sesame seeds
• 1 tbsp pickled ginger (optional)

Method

1. Rinse the sushi rice in a bowl of cold water, swirling and draining 3-4 times until the water runs almost clear. Drain well.
2. Put the rice and 250ml cold water in a small pan, bring to the boil, then cover and cook on the lowest heat for 12 minutes. Turn off the heat and leave covered for 10 minutes more.
3. Meanwhile, mix 2 tbsp rice vinegar with the caster sugar and salt until dissolved. Toss the cucumber slices with 1 tbsp rice vinegar and a pinch each of sugar and salt; set aside to pickle.
4. Stir the soy sauce, honey and sesame oil together. Pat the salmon dry and brush with half the glaze.
5. Heat a non-stick pan over medium-high. Cook the salmon 3-4 minutes per side until just cooked through, brushing with the rest of the glaze in the last minute. Rest, then flake into big chunks.
6. Fluff the cooked rice with a fork, sprinkle over the seasoned vinegar and fold gently. Let it cool for a few minutes so it's warm, not hot.
7. Mix the mayonnaise with sriracha to taste, loosening with a teaspoon of water if needed.
8. Divide the rice between two bowls. Top with salmon, pickled cucumber, avocado, carrot and pickled ginger in neat sections.
9. Drizzle over the spicy mayo and finish with spring onions, nori strips and sesame seeds. Serve straight away.