Sushi bowl with salmon and avocado

20 min.
572 kcal
SteviaSweet Baking Granules


250 g sushi rice
350 ml water for cooking the rice
2 tbsp rice vinegar
1 tsp SteviaSweet Baking Granules
1 tsp salt

Marinated salmon

400 g fresh salmon
  Vegetable oil for cooking
2 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp sesame oil
2 tsp SteviaSweet Granulated
2 tsp wasabi paste
1/2 tsp sambal oelek

To serve

2 avocados
100 g cucumber
  Toasted sesame seeds

Rinse the rice in cold water until the water runs clear. Transfer the strained rice into a pan and add the water. Bring to the boil, then steep, covered, for about 10 minutes. Turn off the heat and leave the rice to steam under the lid for 10 more minutes. Mix the rice vinegar, SteviaSweet Baking Granules and salt in a bowl. Pour the rice into a shallow bowl and strain the vinegar mixture in. Mix quickly. Unless using right away, cover the rice loosely with cling film.
Remove any skin and bones from the salmon. Cut the fish into cubes. Cook the pieces in a small amount of vegetable oil. Mix the ingredients for the marinade and put the warm fish pieces into the mixture to marinate.
Cut the cucumber and avocado the way you wish. Toast the sesame seeds quickly on a dry pan. Assemble the portions. Put the rice into the bottom of the bowl. Put the salmon cubes and vegetables on top of the rice. Finish with sesame seeds, and if you wish, decorate with radishes and beansprouts.

Nutritional information per portion

572 kcal
2400 kJ
28 Protein in g
54 Carbohydrates in g
27 Fat in g