Salmon And Avocado Sushi Bowl

Salmon and avocado sushi bowlCrunchy wasabi peas add a fiery kick to this delicious smoked salmon and avocado rice bowl.

215g (1 cup) sushi rice
60ml (1/4 cup) sushi seasoning
200g frozen edamame
200g snow peas, trimmed
1 large avocado, quartered
185g hot-smoked salmon, skin removed, flaked
2 carrots, peeled, peeled into ribbons
2 Lebanese cucumbers, peeled into ribbons
1/4 nori sheet, finely shredded
2 tablespoons wasabi peas
Kewpie mayonnaise, to serve
Soy sauce, to serve

Step 1
Place the rice and 375ml (11/2 cups) water in a saucepan over medium heat. Bring to the boil, stirring occasionally. Reduce the heat to low. Cover and cook for 10-15 minutes or until the water is absorbed. Set aside, covered, for 5 minutes. Transfer the rice to a large bowl. Drizzle the sushi seasoning over the rice and use a large spoon to fold until well combined. Set aside to cool.
Step 2
Meanwhile, cook the edamame in a small saucepan of boiling water for 3 minutes or until tender. Refresh under cold running water. Drain. Remove edamame from pods and place in a bowl. Discard the pods. Place snow peas in a heatproof bowl and cover with boiling water. Set aside for 1 minute. Drain and transfer to a bowl of iced water to cool. Drain. Pat the snow peas dry and cut into long thin strips.
Step 3
Divide the rice among serving bowls. Top with the avocado, salmon, carrot, cucumber, snow peas and edamame. Sprinkle with the shredded nori and wasabi peas. Squeeze a little mayonnaise onto the rice. Pour a little soy sauce into the avocado.