Salmon Sushi Bowl

Ingredients

2 fillets salmon skin on

100 g haloumi cut into pieces

2 cups cooked rice

4 Nori seaweed sheets shredded

Guacamole

2 avocado

1 tbsp sour cream

1 tbsp Spanish onion diced finely

Changing Habits Seaweed Salt to taste

cracked Changing Habits Pepper to taste

juice of 1 lime

Garnish

2 tbsp toasted sesame seeds

1 shallot diced

dried or fresh chilli flakes

lime wedges

coconut aminos or tamari (optional)

Directions

Place haloumi and salmon in a preheated air-fryer (on 200 degrees celsius) and cook for 15 minutes. Alternatively, cook in a pan over a medium-high heat until crispy and cooked through. Set aside.

While the salmon and haloumi are cooking. Cook the rice, drain and set aside.

Guacamole

Combine all guacamole in a bowl and mash well with a fork. Set aside.

Assembly

Place a bed of rice in the bottom of two bowls.

Add the salmon, haloumi, seaweed and guacamole on top of the rice.

Sprinkle with shallots, sesame seeds and chilli. Serve with lime wedges.

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