Encourage kids to learn how to cook with our easy salmon sushi rice bowl. The recipe features a full list of equipment and easy-to-follow instructions
Prep:10 mins
150g sushi ricepinch of caster sugar1 tbsp rice vinegar120g frozen edamame1 large carrothandful of radishes¼ cucumber2 cooked skinless salmon fillets1-2 tbsp soy sauce1 tsp toasted sesame seedsfew pieces of sushi ginger, optional
STEP 1Tip the sushi rice into a medium saucepan, cover with 200ml water and add a pinch of salt. Put the pan on the hob and turn the heat to high. Wait for the water to boil, then reduce the heat to very low, cover the pan with a lid and leave to gently cook for 15 mins.STEP 2After 15 mins turn off the heat, fluff up the rice with a fork, then return the lid to the pan and leave for another 5 mins, the rice will continue to cook. After 5 mins, check the rice is cooked – it should have absorbed all the water and be soft but not mushy. Stir the sugar and vinegar through the rice, cover with the lid again and leave to keep warm while you prepare the other ingredients.STEP 3Fill a small pan halfway with water, put it on the hob and bring the water to a gentle boil. Add the edamame beans, cook for 3 mins, then carefully drain.STEP 4Peel the carrot and discard the outer skin, then keep peeling the flesh to create lots of carrot ribbons.STEP 5Thinly slice the radishes. Cut the cucumber into batons, then thinly slice lengthways.STEP 6With your hands, break the salmon into small pieces – look out for any bones and throw these away.STEP 7Divide the warm rice between two bowls and arrange the other ingredients on top, then drizzle with the soy sauce and sesame seeds, and add a few pieces of sushi ginger, if using.
