45 minutes
Serves 8
Share
Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email
Ingredients
Dressing:
- ⅓ cup (80ml) ponzu (or soy sauce mixed with a little lemon juice)
- 2 tsp (10ml) sesame oil
- 2cm knob ginger, grated
Sushi bowls:
- 800g-1kg fresh kingklip, diced (and cooked, optional)
- 1 large (500g) punnet baby marrows, cut into matchsticks or 1 packet (300g) PnP baby marrow spaghetti
- 1 large butternut, cut into matchsticks or 1 packet (300g) PnP butternut spaghetti
- 1 large cucumber, diced
- 2-3 avocados, diced
- 2 cups (500ml) frozen peas, defrosted
- 2 large heads PnP butter lettuce
- 1 punnet (20g) chives, finely chopped
For serving:
- 1 tsp (5ml) cayenne pepper
- ¼ cup (60ml) sesame seeds, toasted
- 2 sheets nori, torn
Method
- Whisk dressing ingredients together and set aside.
- Divide sushi bowl ingredients between 8 bowls and toss well.
- Dress salad, sprinkle with cayenne pepper and sesame seeds, then top with nori to serve.