Go Back

SUSHI BOWLS WITH TERIYAKI SALMON & BROAD BEANS 

When harvesting broad beans I prefer to pick them on the younger side, before the pods have a shiny appearance. At this stage they are sweeter and the beans generally don't need to be peeled before serving.
Prep Time 15 minutes
Cook Time 20 minutes

Ingredients

  • 3 tablespoons soy sauce or tamari
  • 1 tablespoon rice vinegar
  • 2 teaspoon honey
  • 2 teaspoons cornflour
  • 400 g salmon fillets cut into 3cm slices
  • 1 cup podded fresh or frozen broad beans
  • About 2 cups cooked and cooled brown rice see directions below
  • 1 ripe avocado sliced
  • Microgreens or alfalfa sprouts for garnish

Instructions

  • Preheat the oven grill to 200°C.
  • Combine the soy sauce, vinegar and honey in a small jug – this sauce is for serving along with the bowls.
  • Pour 1 tablespoon of the sauce into a bowl and mix in the cornflour. Arrange the salmon pieces on a lined baking tray and brush generously with the cornflour marinade. Place in the middle of the oven and cook for five minutes. Turn the salmon, brush with extra marinade and cook for a further five minutes.
  • Meanwhile, blanch the broad beans in boiling water for three minutes for fresh and five minutes for frozen. Drain and refresh in cold water. Peel away the tough skins if needed.
  • Prepare the sushi bowls – scoop brown rice into each bowl, top with salmon pieces, add slices of avocado, and scatter over the broad beans. Garnish with microgreens or sprouts and serve with the sauce on the side.