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 Bowls
Prep time: 5 minutes
Cook time: 10 minutes
Serves: 4 Bowls
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 5 minutes
- Cook time: 10 minutes
- Total time: 15 minutes
- Serves: 4 Bowls
Ingredients
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
Toppings
- Pickled ginger
- Sesame seeds
- Spring onion
Utensils
- Pot
- Mandolin or sharp knife
Method
- 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.