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Sushi salmon noodle bowl

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We could eat this salmon sushi bowl all day every day. So tasty yet so easy, it really is the perfect combination.

  • Serves4
  • Cook time5 minutes
  • Prep time20 minutes
Sushi salmon noodle bowl

Ingredients

  • 2 spring onions, thinly sliced lengthways
  • 200g frozen edamame or broad beans
  • 270g pkt soba noodles, cooked following packet directions
  • 1 carrot, peeled, cut into matchsticks
  • 4 radishes, thinly sliced
  • 1 cucumber, thinly sliced diagonally
  • 360g Sushi Salmon (recipe opposite)
  • ⅓ cup (80ml) Japanese dressing (recipe opposite)

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Method

  1. Step 1

    Place spring onion in a bowl. Cover with iced water. Stand for 5 mins. Drain.

  2. Step 2

    Meanwhile, cook the edamame or broad beans in a saucepan of boiling water following packet directions. Refresh under cold water. Drain well. Peel and transfer to a bowl.

  3. Step 3

    Divide soba noodles among serving bowls. Top with carrot, radish, edamame or broad beans, cucumber and salmon. Drizzle with the dressing.

    Sushi salmon noodle bowl

    Sushi salmon noodle bowl
    • Serves4
    • Cook time5 minutes
    • Prep time20 minutes
    Ingredients
    • 2 spring onions, thinly sliced lengthways
    • 200g frozen edamame or broad beans
    • 270g pkt soba noodles, cooked following packet directions
    • 1 carrot, peeled, cut into matchsticks
    • 4 radishes, thinly sliced
    • 1 cucumber, thinly sliced diagonally
    • 360g Sushi Salmon (recipe opposite)
    • ⅓ cup (80ml) Japanese dressing (recipe opposite)
      Description

      We could eat this salmon sushi bowl all day every day. So tasty yet so easy, it really is the perfect combination.

      Method

      1. Step 1

        Place spring onion in a bowl. Cover with iced water. Stand for 5 mins. Drain.

      2. Step 2

        Meanwhile, cook the edamame or broad beans in a saucepan of boiling water following packet directions. Refresh under cold water. Drain well. Peel and transfer to a bowl.

      3. Step 3

        Divide soba noodles among serving bowls. Top with carrot, radish, edamame or broad beans, cucumber and salmon. Drizzle with the dressing.