Salmon & Mushroom Sushi Bowl With Wasabi Avocado




  • Sushi Dressing
  • ½ cup rice vinegar
  • 3 Tbsp sugar
  • 1 tsp sea salt
  • Wasabi Avocado
  • 2 ripe avocadoes
  • Juice of 1 lemon
  • 1 tsp wasabi paste, plus more for serving
  • ½ tsp salt
  • Bowl Ingredients
  • 2 cups brown sushi rice, rinsed
  • 4 cups water
  • 2 Tbsp vegetable oil, plus extra
  • 250g Meadows White Button Mushrooms
  • 4 x 130g fresh salmon steaks
  • Sea salt & pepper
  • To Serve
  • Japanese mayonnaise
  • Pickled ginger
  • ½ cucumber, thinly sliced
  • 2 radishes, thinly sliced
  • Soy sauce or tamari
  • ¼ cup black sesame seeds, toasted
  • Microgreens (optional)


  1. For the dressing mix vinegar, sugar, salt and sesame oil in a small saucepan and stir over a low heat until hot and sugar has dissolved. Cool and set aside until ready to use.
  2. For the wasabi avocado, mash all ingredients roughly with a fork, set aside.
  3. Place the rice and water in a saucepan and bring to the boil uncovered. Cover and reduce heat, then simmer gently for 20 minutes, or until tender. Turn off heat and stand for 10-15 minutes. Spoon over sushi dressing and fold gently with a large spoon to combine.
  4. Heat oil in a frying pan. Add the mushrooms, salt and pepper and cook over a medium heat until cooked (about 5 minutes). Remove from the heat and set aside.
  5. Add more oil to the pan and sear salmon in batches, cooking for 4 minutes each side over a medium-high heat. Rest for 10 minutes then flake with a fork.
  6. Divide rice among 4 bowls. Top with salmon, wasabi avocado, mushrooms, mayonnaise, ginger, cucumber, radishes, a drizzle of soy sauce, sesame seeds and microgreens.


White Button Mushrooms
White Button