Cook the sushi rice according to the packet instructions. Mix with the rice vinegar and leave to cool a little.
Cut the salmon into cubes and marinate briefly with the soy sauce, sesame oil and honey. Meanwhile, cut up the mango, slice the avocado and cut the spring onions into rings.
Blanch the edamame briefly in boiling water and drain well. Finely slice the ginger or have it ready, as you prefer.
Divide the rice between bowls and arrange the salmon, mango, avocado and edamame on top. Place everything loosely in separate sections.
Sprinkle with black and white sesame seeds and the spring onions. Add a little wasabi and ginger if you like.
Serve straight away, while the rice is still slightly warm and the salmon is nice and fresh.
Good to know
A bowl like this feels like little effort and lots of enjoyment. Fresh, filling and just the thing when you want something easy but still special.
Swaps
Sushi rice → brown rice (more fibre). Honey → date paste (unrefined sweetness). Salmon → sushi-grade trout (similar protein content). Sesame oil → avocado oil or a little olive oil (milder).
Allergens
Contains fish, soya and sesame; wasabi can quickly be too hot for children. If you eat the fish raw, use sushi-grade fish that has been frozen first. In pregnancy, don't eat raw salmon – cook it all the way through instead. Contains: gluten (soy sauce).
