Array ( [0] => 860 [1] => 27 [2] => 854 [3] => 855 [4] => 856 [5] => 858 [6] => 34 [7] => 35 [8] => 36 [9] => 90 [10] => 16 [11] => 853 [12] => 844 [13] => 830 [14] => 17 [15] => 18 [16] => 19 [17] => 30 [18] => 66 [19] => 50 [20] => 46 [21] => 91 [22] => 56 [23] => 55 [24] => 41 [25] => 104 [26] => 43 [27] => 15 [28] => 23 [29] => 820 [30] => 22 [31] => 24 [32] => 10 [33] => 89 [34] => 88 [35] => 7 [36] => 54 [37] => 53 [38] => 20 [39] => 31 [40] => 47 [41] => 32 [42] => 87 [43] => 78 [44] => 33 [45] => 8 [46] => 52 [47] => 116 [48] => 51 [49] => 21 [50] => 38 [51] => 39 [52] => 106 [53] => 9 [54] => 86 [55] => 25 [56] => 26 [57] => 12 [58] => 13 [59] => 14 [60] => 11 [61] => 83 [62] => 82 [63] => 84 [64] => 85 )

Avocado & Smoked Salmon Bowl

Recipe By: Norie Mori

INGREDIENTS

1C raw sushi rice or brown rice
3-4Tbsp Spiral Sushi Vinegar
1C mix salad leaves
1egg, boiled, cut in half
50g smoked salmon
1 avocado, cut in half, peeled and sliced 5mm in thick
2tbsp Spiral Nori Krinkles or shredded Yaki Nori Sheets

Wasabi Dressing

1Tbsp Spiral Wasabi Paste (about ½ of the wasabi tube)
1Tbsp Spiral Citrus Ponzu
2Tbsp Spiral Mirin
1Tbsp Spiral Organic Toasted Sesame Oil
1Tbsp Spiral Organic Extra Virgin Olive Oil or Spiral Organic Natural Sesame Oil

METHOD

In a jar, mix all the ingredients for the wasabi dressing and shake well. Set aside.

Cook rice – wash and rinse sushi rice repeatedly until the water becomes clear, drain, and cook with 1 1/4C water. (For brown rice, soak in water overnight, and drained, cook with 2C water.)
When rice is cooked, pour the sushi vinegar, mix with a spatula and cool down to room temperature.
In a bowl, place rice and salad leaves, smoked salmon and sliced avocado on top, with the egg in the centre.
Place nori and pour the dressing when eating.
*Tuna or salmon sashimi, tofu can be placed on top.

SPIRAL FOODS