Kingfish Sushi Bowls

Prep time: 5 minutes

Cook time: 10 minutes

Serves: 4 Bowls

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! 

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  • Prep time: 5 minutes
  • Cook time: 10 minutes
  • Total time: 15 minutes
  • Serves: 4 Bowls


Kingfish Sushi 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 Avocado
  • Nori sheets


  • Pickled ginger
  • Sesame seeds
  • Spring onion


  • Pot
  • Mandolin or sharp knife


  • 1)

    Cook 400g of sushi rice, then pop in the fridge to cool.

  • 2)

    Dice up 400g of kingfish, then add 100g of Kewpie mayo and the zest of 1 lime to it. Mix.

  • 3)

    Thinly slice (or mandolin) 4 Qukes®.

  • 4)

    Add to the Qukes®, 150g of cooked edamame, juice of 1 lime and 1/2 a teaspoon of zested/grated palm sugar.

  • 5)

    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.

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