Sushi bowl with roasted salmon and citrus tahini dressing

Ingredients

Sushi rice

• Sushi rice – 900 g
• Water – 1.1 l
• Rice vinegar – 120 ml
• Sugar – 45 g
• Salt – 18 g
• Lime zest – from 2 limes

Salmon + marinade

• Skinless salmon – 1,500 g
• White miso – 120 g
• Soy sauce – 80 ml
• Lime juice – 60 ml
• Honey – 50 g
• Sesame oil – 35 ml
• Fresh ginger – 35 g
• Garlic – 4 cloves

Citrus tahini miso dressing

• Tahini – 220 g
• White miso – 90 g
• Lime juice – 90 ml
• Orange juice – 80 ml
• Rice vinegar – 50 ml
• Honey or maple syrup – 70 g
• Soy sauce – 60 ml
• Water – 120–180 ml
• Sriracha – 20–30 g

Vegetables and extras

• Cucumber – 2 large
• Carrots – 4
• Edamame – 500 g
• Red cabbage – 350 g
• Scallions – 2 bunches
• Mango – 2

Extra crunchy topping

• Crispy fried onions – 180 g
• White sesame seeds – 60 g
• Black sesame seeds – 25 g
• Toasted panko or tempura crumbs – 120 g
• Nori flakes – 20 g

Method

Sushi rice

1. Rinse the rice 4–5 times in cold water until the water runs clear.
2. Cook it in water using the absorption method.
3. Stir the rice vinegar together with the sugar, salt and lime zest.
4. Fold the seasoning into the rice while it is still hot and let it cool.

Salmon

1. Whisk all the marinade ingredients until smooth.
2. Cut the salmon into pieces sized for a hotel pan and marinate for at least 30–60 minutes.
3. Roast at 190 °C for about 8–10 minutes; the salmon should stay tender and juicy.

Citrus tahini miso dressing

1. Blend all the ingredients until smooth and creamy.
2. Thin with water as needed to a pourable dressing consistency.

Vegetables

1. Cut the carrots and red cabbage into fine julienne.
2. Slice the cucumber into thin half-moons and dice the mango small.
3. Blanch the edamame briefly and slice the scallions on the diagonal.

Crunch topping

1. Just before serving, toss together the crispy onions, sesame seeds, toasted panko and nori flakes.

Serving

Per portion, use 170–180 g sushi rice, 140 g miso salmon, 120–130 g vegetables, 40–50 ml citrus tahini dressing and 20 g crunch topping (about 500–530 g).

Key ingredients

Salmon

Omega-3 (EPA/DHA), vitamins D and B12; supports the heart and brain.

Miso paste

Fermented soy; probiotics plus umami for sauces and risottos.

Tahini (sesame paste)

A creamy source of calcium and fats; the base of dips and dressings.

Carrot

Beta-carotene (vitamin A) for skin and eyesight, fibre, natural sweetness.

Sesame seeds

Calcium, healthy fats and lignans; toasted, they add umami and depth.

Ginger

Warming; supports digestion and circulation, anti-inflammatory; traditionally used for nausea and cold.

Garlic

Antibacterial and antiviral; supports immunity and the circulatory system.

Onion

Prebiotic fibre for the gut flora, anti-inflammatory flavonoids.

White cabbage

Fibre and glucosinolates; slow-cooked, it supports digestion and the gut flora.

Edamame

Young soybeans — complete plant protein.

Why it’s good for the body

• Salmon is a source of omega-3 fatty acids and high-quality protein.
• Edamame and tahini add plant protein and minerals.
• Fermented miso supports digestion and brings umami flavor.

Traditional and functional notes on the ingredients — not medical claims.

Notes

• For a deeper flavor, you can lightly torch the salmon before roasting.
• The bowl also works well as a self-service option.