Sustainable Seafood Week (18 March – 1 April) is here and this year we’re highlighting delicious and affordable dishes using sustainable seafood right in time for Easter.
Leah Itsines, nutritionist and recipe extraordinaire based in Adelaide, gives us an insider look into what she cooks for her family’s Greek Easter:
Sushi Bowl
Serves: 1
Prep Time: 5 Minutes
Cooking Time: 5 Minutes
Ingredients:
¾ cup cooked rice
1 95g tin of John West Tuna with Chilli
1 spring onion, finely sliced
1 tsp toasted sesame seeds
1 packet nori squares
1 small cucumber, quartered and finely chopped
Kewpie mayo
Spicy kewpie mayo
Directions:
- In a small bowl, add rice, tina, spring onion, sesame seeds, cucumber and a big generous drizzle of both kewpie mayo’s. Mix this really well to ensure everything is coated and combined.
- Now, the fun part! Grab a nori sheet and using your hands (or some chopsticks) grab a tablespoon or so of the mixture up in the nori sheet and eat! If this is too messy for you, you can crumble the nori sheets into the bowl and mix.
One Hand Power Bowl
Serves: 1
Prep Time: 5 Minutes
Cooking Time: 5 Minutes
Ingredients:
¾ cup cooked rice
1 95g tin of John West Salmon In Olive Oil
1 cup pre made coleslaw mix
1 tsp furikake
Drizzle of sesame oil
Drizzle of soy sauce
1 tbsp kewpie mayo drizzle
Directions:
- Add rice, salmon, coleslaw into a bowl and season with furikake, sesame oil, soy sauce and kewpie mayo.
- If you have extra hands, add spring onion and some chopped cucumber!
