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Tahini Salmon Rice Bowl 🇯🇵 Japanese
Flaked roasted salmon over warm sushi rice with soy, spicy mayo, avocado and cucumber, eaten with nori. This tahini version is finished with tahini. Ready in about 40 minutes.
Ingredients 🫙 Soy Sauce 1 tbsp 🥑 Avocado 1 🥬 Cucumber 1/2 🐟 Salmon 250 g fillet 🌾 Sushi Rice 1 cup, uncooked 🫙 Kewpie Mayonnaise 1 tbsp Optional extras 🧅 Spring Onions 1 🫙 Tahini 2 tbsp 🫙 Nori Seaweed 2 sheets 🫙 Hot Sauce 1 tsp sriracha 🫙 Sesame Seeds 1 tsp Instructions 1 Cook the rice.
2 Roast or air-fry the salmon until it flakes, then break into pieces.
3 Top warm rice with salmon, soy sauce, mayonnaise and sriracha.
4 Add avocado, cucumber, sesame seeds and spring onions; serve with nori.
5 Drizzle with tahini.
Chef's tip
Prep every topping before you start assembling so the warm and cold parts stay at their best.
Video: How to make SUSHI at Home | Negitoro Sushi (Tuna & Salmon) · on YouTube
Tahini Salmon Rice Bowl
Time 40 min
Serves 2
Level Easy
Prep / cook 15 / 25 min Ingredients 🫙 Soy Sauce 1 tbsp 🥑 Avocado 1 🥬 Cucumber 1/2 🐟 Salmon 250 g fillet 🌾 Sushi Rice 1 cup, uncooked 🫙 Kewpie Mayonnaise 1 tbsp Optional 🧅 Spring Onions 1 🫙 Tahini 2 tbsp 🫙 Nori Seaweed 2 sheets 🫙 Hot Sauce 1 tsp sriracha 🫙 Sesame Seeds 1 tsp Steps Cook the rice. Roast or air-fry the salmon until it flakes, then break into pieces. Top warm rice with salmon, soy sauce, mayonnaise and sriracha. Add avocado, cucumber, sesame seeds and spring onions; serve with nori. Drizzle with tahini. 
