Teriyaki beef sushi bowl
A high iron sushi bowl
6 - 8
Serves
20 mins
Prep Time
20 mins
Cook Time
Recipe author
Brooke Campbell
Using our slow cooked, melt in your mouth teriyaki beef and combining it with fresh veges such as carrot ribbons, avocado and corn then combining with sushi rice, you have yourself the ultimate deconstructed sushi bowl. Feel free to get creative and add in other vegetables to your bowl, we think edamame beans, radishes and spring onions would go great too. Make sure you top with plenty of pickled ginger and mayonnaise. Serve with a small bowl of soy and wasabi for the ultimate Japanese dining experience.
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Ingredients
Sushi rice
2 cups sushi rice
2 and 1/2 cups water
1/3 cup rice wine vinegar
1 1/2 Tbsp white sugar
1 1/2 tsp salt
2 Tbsp black sesame seeds
Toppings
teriyaki beef
i
2 sliced avocados
i
2 carrots
grated
1/2 cup sweet corn kernels
1/4 cup pickled ginger
1 Tbsp sesame seeds
1/4 cup mayonnaise
1 sheet toasted seaweed
To serve
wasabi paste
soy sauce
Method
To Make Sushi Rice
To Assemble
1
For the seasoning, heat rice vinegar with sugar and salt in a stove pot or microwave.
2
Mix until fully dissolved.
3
Cook sushi rice with water in a thick bottom pot (or rice cooker).
4
Once ready, transfer rice to wooden or plastic container.
5
Do not cover.
6
Pour seasoning evenly over rice and mix with wooden spoon in a cutting motion.
7
Mix through black sesame seeds.
Nutrition Information per Serving (401g)
Nutrition analysis is based on 8 serves and doesn't include the soy sauce or wasabi to serve. Increase the dietary fibre content of this meal by cooking up short-grain brown rice or a mix of brown rice and quinoa.
Energy
2460kJ (588 kcal)
Protein
34.9g
Total Fat
26.6g
Saturated Fat
4.7g
Carbs
49.7g
Dietary Fibre
4.2g
Sodium
1126mg
Iron
3.8mg
Zinc
6.1mg
Vitamin B12
1.6µg
