Sushi bowls

Use kingklip or any good-quality fresh fish like tuna, salmon or yellowtail.

45 minutes

Serves 8

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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

  1. Whisk dressing ingredients together and set aside. 
  2. Divide sushi bowl ingredients between 8 bowls and toss well. 
  3. Dress salad, sprinkle with cayenne pepper and sesame seeds, then top with nori to serve. 

 

 

 

 

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