Packed with protein and good Omega-3 fats, this flexible meal is also rich in wholegrain fibre thanks to quinoa and brown rice. Try it out next time you have lunch guests.
Serves 6
Prep time 1 hour rice soaking, plus 30 minutes rice cooling
Cook time 20 minutes
Gluten Free
250g sushi rice
100g short-grain brown rice, soaked 1 hour in cold water, drained
80g quinoa, soaked 15 minutes in cold water, drained
50g sushi seasoning
400g sashimi-quality skinless salmon fillets
1 tbsp tamari
1 tbsp sesame oil
furikake, Japanese seasoning available from Asian grocers*
Salad (or customise with any salad ingredients of your choice)
carrots, cut into batons
snow peas, steamed
cherry tomatoes, halved
avocado, cubed
cucumber, chopped
baby spinach
rocket
1. Place sushi rice, pre-prepared brown rice and quinoa (that’s been soaked and drained) in a medium saucepan. Cover with water to a depth that’s 2cm above the surface of the rice mixture (measure by putting your thumb in the water just touching the rice mixture and ensure water reaches the first thumb joint). Bring to a boil over high heat then cover and turn down heat to low. Let cook for 10 minutes or until water is absorbed.
2. Turn rice mix into a large shallow container or tray and spread out. Sprinkle over sushi seasoning and gently stir in. Allow to cool, stirring occasionally.
3. Cut salmon into 1cm cubes and place in a bowl. Toss with tamari and sesame oil to coat. You can serve immediately or leave to marinate for up to 2 hours.
4. When ready to serve, spoon cool rice mixture into bowls and arrange fish over it. Place salad ingredients around fish or serve in separate bowls for people to serve themselves. Sprinkle with furikake seasoning and serve immediately.
*Note: If you can’t find furikake, substitute with some seaweed flakes and sesame seeds
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