Donna Hay - Life in Balance, p.118

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Name: Brown Rice Sushi Bowls
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Japanese
Ingredients: 300 grams brown rice; 560 ml cold water; 1/4 cup wakame pieces dried; 1 cup cold water extra; 2 tablespoons Peanut oil; 4 x 250 grams Salmon fillets Skinless; 1 tablespoon kecap manis; 1 Avocado chopped; 140 grams pickled ginger drained, liquid reserved; 1 tablespoon black sesame seeds; 1/2 teaspoon chilli flakes dried; 1/2 teaspoon Sea Salt

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INGREDIENTS

300 grams brown rice
560 ml cold water
1/4 cup wakame pieces ; dried
1 cup cold water ; extra
2 tablespoons Peanut oil
4 x 250 grams Salmon fillets ; Skinless
1 tablespoon kecap manis
1 Avocado ; chopped
140 grams pickled ginger ; drained, liquid reserved
1 tablespoon black sesame seeds
1/2 teaspoon chilli flakes ; dried
1/2 teaspoon Sea Salt

INSTRUCTIONS

To make the chili sesame salt, place the sesame seeds, chilli and salt in a mortar and lightly crush with a pestle. Set aside.

Place the rice and water in a medium saucepan ovre high heat and bring to the boil. Reduce the heat to low, cover with a tight-fitting lid and cook for 30 minutes or until tender. Set aside and keep warm.

Place the wakame and the extra water in a bowl. Allow to stand for 10 minutes or until softened. Drain and set aside.

Heat the oil in a large non-stick frying pan over medium heat. Brush the salmon with the kecap manis and cook, in batches, for 1-2 minutes each side or until seared. Remove from the pan, cover and allow to rest for 5 minutes before slicing each fillet into 3 pieces. Spoon the rice into serving bowls and top with the salmon, avocado, wakame, ginger and a little of the reserved pickling liquid. Sprinkle with the sesame salt to serve.

NOTES

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Brown Rice Sushi Bowls

300 grams brown rice
560 ml cold water
1/4 cup wakame pieces dried
1 cup cold water extra
2 tablespoons Peanut oil
4 x 250 grams Salmon fillets Skinless
1 tablespoon kecap manis
1 Avocado chopped
140 grams pickled ginger drained, liquid reserved
1 tablespoon black sesame seeds
1/2 teaspoon chilli flakes dried
1/2 teaspoon Sea Salt

To make the chili sesame salt, place the sesame seeds, chilli and salt in a mortar and lightly crush with a pestle. Set aside.
Place the rice and water in a medium saucepan ovre high heat and bring to the boil. Reduce the heat to low, cover with a tight-fitting lid and cook for 30 minutes or until tender. Set aside and keep warm.
Place the wakame and the extra water in a bowl. Allow to stand for 10 minutes or until softened. Drain and set aside.
Heat the oil in a large non-stick frying pan over medium heat. Brush the salmon with the kecap manis and cook, in batches, for 1-2 minutes each side or until seared. Remove from the pan, cover and allow to rest for 5 minutes before slicing each fillet into 3 pieces. Spoon the rice into serving bowls and top with the salmon, avocado, wakame, ginger and a little of the reserved pickling liquid. Sprinkle with the sesame salt to serve.

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Nutrition

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Serving Size: 1 Serving (234g)
Recipe Makes: 4 Servings

Calories: 430
Calories from Fat: 156 (36%)

Amt Per Serving		% DV

	Total Fat 17.3g	23 %
	Saturated Fat 2.8g	14 %
	Monounsaturated Fat 9.2g
	Polyunsanturated Fat 4.3g
Cholesterol 0mg		0 %
Sodium 295.2mg		10 %
Potassium 478.7mg		13 %
Total Carbohydrate 63.1g		19 %
	Dietary Fiber 6.5g	26 %
	Sugars, other 56.5g
Protein 7.2g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 430

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