Fish sushi bowl
(at time of publication)
- 1 cup (220g) medium-grain brown rice
- 75g frozen edamame beans
- 3 ⅓ cups broccoli, cut into florets
- 1 teaspoon sesame oil
- 2 tablespoons reduced-salt soy sauce
- 100g baby spinach
- 1 small avocado, sliced
- 400g firm white fish, such as kingfish
- 2 tablespoons pickled ginger, sliced
- 2 teaspoons toasted sesame seeds
1 Preheat oven to 180°C. Place rice in a large saucepan with 2 cups water and boil. Cover and simmer for 30-35 minutes, or until water has evaporated and rice is tender. Set aside to cool.
2 Place fish on baking dish with baking paper. Bake for 10 minutes, or until just cooked.
3 Meanwhile, steam edamame and broccoli for 2 minutes. Refresh under cold running water.
4 Add sesame oil and half the soy sauce to rice; stir. Divide rice into 4 serving bowls, top with veges, flaked fish and ginger. Sprinkle with toasted sesame seeds and serve with a drizzle of remaining soy sauce.
Make it gluten free: Check ginger is gluten free and use gluten-free soy sauce.
Nutrition Info (per serve)
Total fat 17g
–Saturated fat 3g
Dietary fibre 8g
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