Sushi salmon noodle bowl

Sushi salmon noodle bowl
Prep time
Cook time
Total time
Serves: 4
  • 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 (see notes)
  • 2 spring onions, trimmed, thinly sliced
  • 1 tablespoon salt-reduced soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon lime juice
  • 1 teaspoon sesame oil
  • 1 teaspoon finely grated ginger
  • ¼ teaspoon toasted sesame seeds
  1. Step 1
  2. Place spring onion in a bowl. Cover with iced water. Stand for 5 mins. Drain.
  3. Step 2
  4. 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.
  5. Step 3
  6. To make the Japanese dressing, combine the spring onion, soy sauce, vinegar, lime juice, oil, ginger and sesame seeds in a small bowl.
  7. Step 4
  8. Divide soba noodles among serving bowls. Top with carrot, radish, edamame or broad beans, cucumber and salmon. Drizzle with the dressing.