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Salmon, Edamame, Carrot And Radish Sushi Bowl

2 servings


30 minutes

total time


150g sushi rice

pinch of caster sugar

1 tbsp rice vinegar

120g frozen edamame

1 large carrot

handful of radishes

¼ cucumber

2 cooked skinless salmon fillets or fish fillets

1-2 tbsp soy sauce

1 tsp toasted sesame seeds

few pieces of sushi ginger, optional


measuring jug

medium saucepan with a lid

measuring spoons

wooden spoon

small saucepan

vegetable peeler

chopping board

sharp knife


Tip the sushi rice into a medium saucepan, cover with 200ml water and add a pinch of salt. Put the pan on the hob and turn the heat to high. Wait for the water to boil, then reduce the heat to very low, cover the pan with a lid and leave to gently cook for 15 mins.

After 15 mins turn off the heat, fluff up the rice with a fork, then return the lid to the pan and leave for another 5 mins, the rice will continue to cook. After 5 mins, check the rice is cooked – it should have absorbed all the water and be soft but not mushy. Stir the sugar and vinegar through the rice, cover with the lid again and leave to keep warm while you prepare the other ingredients.

Fill a small pan halfway with water, put it on the hob and bring the water to a gentle boil. Add the edamame beans, cook for 3 mins, then carefully drain.

Peel the carrot and discard the outer skin, then keep peeling the flesh to create lots of carrot ribbons.

Thinly slice the radishes. Cut the cucumber into batons, then thinly slice lengthways.

With your hands, break the salmon into small pieces – look out for any bones and throw these away.

Divide the warm rice between two bowls and arrange the other ingredients on top, then drizzle with the soy sauce and sesame seeds, and add a few pieces of sushi ginger, if using.


Serving Size




Total Fat

27 g

Saturated Fat

5 g

Unsaturated Fat


Trans Fat





1.25 mg

Total Carbohydrate

73 g

Dietary Fiber

7 g

Total Sugars

10 g


41 g

2 servings


30 minutes

total time
Start Cooking