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Sunday, April 19, 2015


I love fresh, bright and quick to prepare meals, hence this Sushi Salad Bowl is a favourite of mine. Having tried my hand at making sushi before, this is a much quicker and less painstaking process which tastes like the inside of my ideal sushi roll. You can play with the ingredients and add lemon, daikon, salmon, toasted seaweed, coriander etc or remove any ingredients below that you do not like/have on hand. I kept my sushi salad bowl very simple (it was Sunday night after all). 


  • 1 cup brown rice 
  • 2 tablespoons rice wine vinegar 
  • 1 tablespoon rice bran oil / sesame oil 
  • 2 green shallots, finely chopped, plus extra to serve 
  • Optional - 15cm stick fresh lemongrass, finely chopped
  • 3cm piece fresh ginger, finely grated
  • 300g free range chicken breast, cut into 3cm even pieces 
  • 150g green beans, cut into 2cm pieces 
  • 150g red cabbage or wombok or a mixture of bowl, shredded 
  • 1 medium carrot, finely grated
  • 1 Lebanese cucumber or 1/2 continental cucumber, diced 
  • 1 ripe avocado, sliced 
  • 4 teaspoons white /black or a mixture of both (1 teaspoon for each serving) 
  • the juice of 1 medium lime 
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons soy sauce 


1. Place rice and 2 1/2 cups water in a medium saucepan and bring to the boil over medium-high heat. Reduce to a simmer and cover for around 12-15 minutes or until all water is absorbed and the rice is cooked. Remove from heat and add the rice wine vinegar, then fluff the rice with a fork to stir it in. 

2. Meanwhile, heat oil in a medium frying pan over medium heat. Add the shallots, lemongrass (if using) and ginger and stir for 2 minutes, taking care not to burn the ingredients. Then add the chicken pieces and cook, stirring often for approximately 4-5minutes or until the chicken is cooked. 

3. Remove the chicken with the shallots, lemongrass and ginger from the pan and now add the beans and cabbage. Stir for around 3 minutes or until beans are slightly tender. 

4. Pour the dressing ingredients in a small bowl or mug along with 2 tablespoons water and stir well. 

5. Distribute the rice, carrot, cucumber, avocado, chicken and beans & cabbage into four bowls. Sprinkle 1 teaspoon sesame seeds over each bowl and drizzle dressing over the top and serve. 

Serves /
Total Preparation time / 15 minutes 
Total Cooking time / maximum 25 minutes 

x Emily 

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