Name: Sushi bowls with broccoli rice
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: European
Ingredients: 400 g broccoli; 45 ml (3tbsp.) rice wine (Saki); 400 g trout, slightly smoked; 4 sheets nori; 2 avocados; Juice from 1 lime; 45 ml (3 tbsp.) sesame seed, slightly roasted; 4 baby cucumbers, cut in length; A few pieces of pickled ginger; 20 ml wasabi paste; 125 ml (1/2 c) soy sauce

Sushi bowls with broccoli rice by Vickie de Beer. Photo: Charles Russel

Sushi bowls with broccoli rice

Serves: 4 Cooking Time: 15 minute 15 minute Nutrition facts: 200 calories 20 grams fat

Ingredients

400 g broccoli
45 ml (3tbsp.) rice wine (Saki)
400 g trout, slightly smoked
4 sheets nori
2 avocados
Juice from 1 lime
45 ml (3 tbsp.) sesame seed, slightly roasted
4 baby cucumbers, cut in length
A few pieces of pickled ginger
20 ml wasabi paste
125 ml (1/2 c) soy sauce

Instructions

Cut the broccoli in florets and blanche in boiling water, flavoured to taste with salt. Drain and cool
Process the broccoli in a food processor until coarse (the size of rice grains)
Place the broccoli in a medium mixing bowl, add Saki and keep aside.
Place a sheet nori in 4 serving bowls.
Cut the peeled avocado in slices and sprinkle with lime juice.
Cut the trout in thick strips and divide between the 4 bowls. Add a scoop of broccoli rice on top of the trout. Add slices avocado, and a few slices ginger. Sprinkle with sesame seed.
Mix the wasabi in the soy sauce and serve aside in small bowls.