Servings: 3
Calories: 485kcal
Ingredients
Rice
- 200 g sushi rice
- 5 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp salt
- 400 ml water
Toppings
- 150 g smoked salmon
- 1 avocado
- 1 nori sheet
- 1/2 lemon
- 5 red radishes
- 1 cucumber
Sauce
- 50 g low fat greek yogurt 2% fat
- 1 garlic clove
- 1 tsp sriracha sauce
- 1/2 tsp salt
Instructions
Rice preparation
- Put the water to boil on the stove on medium heat and when it starts to boil add the rice and the lid on.
- When it starts to boil again, reduce the heat to a minimum and boil for 15 minutes without mixing the rice.
- In the meantime, mix the rice vinegar with the honey and the salt in a small bowl.
- After the 15 minutes of boiling the rice, turn off the heat, pour the vinegar mix on the rice and mix it with the rice gently with a wooden spoon. Put the lid back on and leave to rest for 10 minutes.
Toppings
- Cut the avocado in half, take out the core and cut the pulp in smaller chunks. Drizzle the juice from the half of the lemon on top to prevent oxidation.
- Cut the smoked salmon into strips.
- Cut the cucumber in quarters length-wise and take out the seeds. Then cut the remaining pulp into smaller chunks.
- Cut the ends of the radishes and sliced them into fine pieces.
Sauce
- Mix the yogurt with the minced garlic clove, the sriracha sauce and the salt.
- Put the sauce into a plastic small bag, guide the liquid to one of the corners of the bag and make a know on the remaining bag. Cut the tip of the bag's corner so that you could easily squeeze the content out of it in the end, basically you now have a piping bag.
Serving
- Prepare serving bowls (3 of them) and evenly distribute the rice in the bowls.
- Put the vegetables and the smoked salmon on top of the rice.
- Take the nori sheet and cut it into thin and short slices with a pair of scissors. Sprinkle the resulted strips on top of each bowl.
- Use the piping bag and drizzle the sriracha-yogurt sauce.
- Enjoy directly or in a traditional way with a bowl with soy sauce and wasabi paste.