A healthy samphire tahini sushi bowl with smoked salmon, carrot, cucumber, edamame beans and tahini mayonnaise. Low FODMAP, gluten-free and lactose-free.
Ingredients
120 gm
Sushi rice
(120 g sushi)
100 gm
Cucumber
(100 g)
100 gm
Carrots
(100 g; julienne)
100 gm
Mung bean sprouts, raw
(100 g edamame)
150 gm
Pacific salmon, smoked
(150 g smoked)
1 tbsp
Mayonnaise
(tbsp)
1 tsp
Tahini
(sesame paste)
1 tbsp
Lemon juice
1 dash
Salt and pepper
1 tbsp
Sesame seeds
Instructions
Boil the rice according to the instructions on the package. Add 1.5 tbsp rice vinegar and 1.5 tsp sugar after boiling and draining the rice (you can omit this, but it gives the rice its distinct sushi flavour)
Cut the cucumber into strips and the salmon in pieces.
Fry the samphire for a few minutes in a pan with a bit of olive oil or baking spray.
Mix for the tahini mayonnaise the tahini with the mayonnaise and season with some salt, pepper and lemon juice.
Divide the rice over two bowls. Put the cucumber, carrot, samphire, edamame beans and smoked salmon on top. Put a dollop of tahini mayonnaise in the middle and sprinkle the bowl with some sesame seeds.
