Cook along with Nick, Poppy and a little bit of Goldie (well she’s mainly snacking on Qukes®), to whip up these Kingfish Sushi Bowls with Qukes® baby cucumbers! They are the perfect easy, fresh and summery dish for these warmer nights!
Kingfish Sushi Bowl
Prep time: 5 minutes
Cook time: 10 minutes
Serves: 4 Bowls
- Prep time: 5 minutes
- Cook time: 10 minutes
- Total time: 15 minutes
- Serves: 4 Bowls
- 4 Qukes baby cucumbers
- 400 g Uncooked sushi rice
- 400 g Kingfish (or another fish for sashimi)
- 100 g Kewpie mayo
- 1 Lime
- 150 g Cooked and shelled edamame
- 1/2 tsp Palm sugar, (1/2 cube)
- 1 Avocado
- Nori sheets
- Pickled ginger
- Sesame seeds
- Spring onion
Cook 400g of sushi rice, then pop in the fridge to cool.
Dice up 400g of kingfish, then add 100g of Kewpie mayo and the zest of 1 lime to it. Mix.
Thinly slice (or mandolin) 4 Qukes®.
Add to the Qukes. 150g of cooked edamame, juice of 1 lime and 1/2 a teaspoon of zested/grated palm sugar.
To construct sushi bowl, spoon in some rice, then some kingfish, add some of the Qukes® and edamame mix, spoon in approx. 1/4 of a diced avocado, pop in some nori and top with some pickled ginger, a sprinkle of sesame seeds and some sliced spring onion.