Recipe in collaboration with Libre de manger
Preparation time: 25 minutes
Cooking time: 20 minutes
Yield : 4 servings
Wish to enjoy the typical flavors of sushi without having to master the techniques necessary to make some at home? Here's a recipe by Libre de manger that consists of a combination of a few ingredients usually found in this Japanese dish: the Deconstructed Sushi Bowl. A real delight, quick and easy to prepare!
To accompany the dish, she also suggests a mayonnaise in which we find our virgin toasted sesame oil for, as she says so well, " a pronounced and unique taste ". Enjoy your meal!
INGREDIENTS
- 1 ½ cups of sushi rice (Calrose)
- 1 cucumber, cubed
- 1 cup grated carrots
- 1 ½ cups frozen edamame, thawed
- 1 ripe avocado, sliced
- 1 packet (140g) of smoked salmon
- 1 ½ cups of pollock, cubed
- 1 ripe mango, sliced
- 1 Nori seaweed leaf, in pieces
- Sesame seeds, for decoration
Mayonnaise with toasted sesame oil
- 1 egg yolk
- 1 tsp. Maison Orphée Organic Dijon Mustard
- 1 ½ tsp. rice vinegar
- ¼ tsp. salt
- Pepper, to taste
- ½ cup Maison Orphée Unrefined Toasted Sesame Oil
- 1 ½ tsp. maple syrup
- ½ tsp. sriracha (or more for a spicier taste)
PREPARATION
- Cook sushi rice according to package directions. For Calrose rice, cook 1 ½ cups of rice in 2 ¼ cups of boiling water.
- In a glass measuring cup that holds 500 mL or more (or any bowl, but if it's tall and narrow, even better!), blend the egg, vinegar, mustard, salt and pepper with a blender foot for a few seconds to achieve a smooth texture.
- Gradually add the Toasted Sesame oil in a thin stream while continuing to mix with the hand blender. The mayonnaise will gradually form. Once it has formed, add the sriracha and maple syrup and mix.
- Assemble the sushi bowls: In 4 bowls, divide the rice and put on the bottom. Top with cucumber, grated carrots, edamame, avocado slices, smoked salmon, pollock, mango slices and seaweed pieces. Serve mayonnaise over toppings and garnish with sesame seeds.
Photo credits Laurence Bergeron @libredemanger