Weekly Meal Plan – Autumn Week 2, 2022
Florentine Tart / Sushi Bowl / Oven Baked Meatballs / Thai Duck Red Curry
Miso Salmon Sushi Bowl
This bowl of goodness is sure to satisfy your sushi cravings. Seasoned rice, nori, miso and ginger marinated salmon with a side of quick pickled cabbage, creamy avocado and fresh veggies.
Ingredients
- 2 salmon fillets (125g each) - skin off
- 1 tsp miso paste
- 1 tsp maple syrup
- 1 tsp olive oil
- 1/2 cup short grain rice
- 1 lebanese cucumber - diced
- 1/2 cup edamame beans - cooked
- 1/2 avocado - diced
- 1 cup mixed lettuce leaves
- 1/2 cup red cabbage - shredded
- 1/2 tsp sugar
- 1/4 tsp salt
- 1/3 cup vinegar - rice wine, apple cider or white
Miso Dressing
- 1 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1 tsp maple syrup
- 1 tsp miso paste
- 1 tsp ginger - finely grated
- 1 tsp sesame oil
Garnish
- black and white sesame seeds - toasted
- sriracha mayo (mayonnaise with a squeeze of sriracha added)
- nori sheets - finely sliced
Instructions
PREP (Get ahead Sunday)
- cook rice / make cabbage pickle / marinate salmon / make miso dressing
MAKE
- Make a quick cabbage pickle. Pop the sugar, salt and vinegar in a glass jar and shake. Put cabbage in a colander and pour boiling water over it. Add cabbage into the jar and set aside.
- Marinate the salmon and leave on the bench to bring to room temperature.
- Cook rice as per instructions.
- Combine all the ingredients for the miso dressing and set aside.
- Prepare the endamame, cucumber, avocado and lettuce leaves.
- Cook salmon. Preheat a pan on medium heat with a dash of olive oi for 2 minutes. Pop salmon into the pan and cook for 3 minutes. Flip over and cook for another 2 minutes. Set aside on a plate.
- Arrange the rice, lettuce, cucumber, endamame, pickled cabbage (squeeze the liquid out before adding) and avocado in a bowl. Pop the salmon on top.
SERVE
- We love to serve this on a large platter with all the ingredients lined up and everyone gets to make their own. Fill up your bowl and drizzle with miso dressing, sriracha mayonnaise and garnish with toasted sesame seeds and nori.
Tips and Variations
GLUTEN FREE
MAKE IT VEGETARIAN - Swap the salmon for tofu and add extra edamame
SHORTCUTS AND SWAPS - Any protein works well in this recipe, simply adjust the cooking times. Swap the cabbage pickle for a carrot or radish one - same method. Use any salad you like.
Nutrition
Calories: 632kcal | Carbohydrates: 69g | Protein: 38g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 69mg | Sodium: 1140mg | Potassium: 1649mg | Fiber: 10g | Sugar: 12g | Vitamin A: 9804IU | Vitamin C: 48mg | Calcium: 145mg | Iron: 7mg
