Mains
Sashimi donburi
1 small carrot, peeled in ribbons
2 tablespoons rice wine or cider vinegar
1 teaspoon mirin
spray oil
1 cup mushrooms, sliced
1 teaspoon reduced-salt soy sauce
½ cup cooked brown rice (or use ready-steamed)
100g fresh salmon or tuna (or a mix), cubed
¼ cup sliced cucumber
1 teaspoon sesame seeds, to serve
pinch of chilli flakes, to serve 1 teaspoon pickled ginger, to garnish (optional)
½ teaspoon wasabi, to garnish (optional)
Instructions
1 In a bowl, place cucumber and carrot. In a cup, combine vinegar and mirin. Pour over carrot and cucumber, stir to coat. Set aside.
2 Spray a frying pan with oil and set over a high heat. Add mushrooms and cook, stirring, until soft and browned. Remove from pan and add soy sauce. Allow to cool slightly.
3 In a bowl, place rice. Top with cucumber and carrots, fish and mushrooms. Sprinkle with sesame seeds and chilli flakes and serve with ginger and wasabi, if desired.
- Servings : 1
- Ready in : 20 Minutes
- Ingredient : Carrots, Cucumber, Ginger - pickled, Mushrooms, Oil, oil spray, Rice, Rice wine - Japanese, mirin, Salmon, Sesame seeds, Soy sauce, Spices - dried, ground, seeds, flakes, Vinegars, Wasabi
Variations
Make it gluten free: Check vinegar, mirin and soy sauce are gluten free.
HFG tip
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Photographer: Bryce Carleton
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