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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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If you love sushi and sashimi but find making the rolls too fiddly, this scattered sushi bowl recipe is an easy way to enjoy the flavours and textures of regular sushi without the fuss. Plus, it has more vegetables and uses quinoa, instead of white rice, for a fibre boost.
1 Combine rice and quinoa in a pot and cover with water by about 2cm. Bring to the boil then lower heat to very low. Cover and cook until water is absorbed and rice and quinoa are tender — for about 25 minutes. When cooked, combine vinegar, sugar and salt and pour over rice. Add sesame seeds and stir to combine and spread dressing and seeds through the rice. Divide rice mixture among serving bowls.
2 To make salad, please cabbage, sesame oil, vinegar and sugar in a bowl. Toss to combine.
3 Thinly slice fish sashimi-style. Cook edamame in microwave or on stove top for about 2 minutes until just tender. Arrange vegetables and fish on top of rice. Add garnishes. Serve with soy sauce and cabbage salad.
Make it gluten free: Use rice noodles and check soy sauce is gluten free.
Calories 571 cal
Kilojoules 2390 kJ
Total fat 23 g
Saturated fat 4 g
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