Honey & Mustard Glazed Salmon Sushi Bowl
2
40 minutes
Tender salmon glazed in Mellow Yellow Honey & Mustard Dressing with a hint of ginger, served
over fluffy sushi rice with creamy avocado, crisp cucumber and sesame-dressed carrot. Finished
with chives and a sprinkle of sesame seeds, this bowl by Verity at For The Flavour is fresh, vibrant and packed with flavour.
Method
-
1
Marinate the salmon
In a bowl, mix the Mellow Yellow Honey & Mustard Dressing with the smoked paprika. Season the salmon lightly, then toss to coat evenly.
Leave to marinate for 20–30 minutes. -
2
Sear the salmon
Heat the oil in a frying pan over medium heat.
Add the salmon cubes and sear briefly on all sides until lightly coloured but still tender. -
3
Glaze & reduce
Add the grated ginger and any remaining dressing to the pan.
Cook gently, turning the salmon, until reduced to a sticky, glossy glaze that coats each piece. -
4
Prepare the vegetables
In one bowl, combine the grated carrot with a small spoonful of Honey & Mustard Dressing and a pinch of sesame seeds.
In another bowl, toss the sliced cucumber with 1–2 tsp Honey & Mustard Dressing and a pinch of salt -
5
Assemble
Divide the sushi rice between bowls. Top with the cucumber, dressed carrot and edamame, then arrange sliced avocado (½ per bowl). Sprinkle the avocado with black sesame seeds.
Spoon over the glazed salmon. -
6
Garnish & serve
Finish with white sesame seeds and a scattering of chopped chives. Drizzle over any extra glaze from the pan.
Ingredients
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300g salmon, skin removed and cut into bite-sized cubes
-
Salt & freshly ground black pepper
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1 tbsp Cold Pressed Rapeseed Oil
-
3 tbsp Honey & Mustard Dressing
-
½ tsp smoked paprika
-
1 tsp freshly grated ginger
-
½ cucumber, thinly sliced
-
1 medium carrot, grated
-
50g shelled edamame beans (cooked)
-
1 tbsp chopped parsley or coriander
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200g cooked sushi rice
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1 ripe avocado, halved, stoned and sliced
-
To serve:
Black and white sesame seeds
Small handful chopped chives
