A veggie version of a family favourite. Ideal for freezing and reheating for a speedy mid-week meal.
Bring some fun to dinner time with these colourful sushi bowls, packed with sushi rice, red cabbage and salmon. Serve with black sesame seeds and sushi ginger for a tantalising dish.
Recipe from Scottish MasterChef professional Gary Maclean in partnership with LoSalt.
I have suggested you use raspberries or blueberries because they work well, but feel free to try any of your favourite fruit.
Looking for more lunchtime flavour? This dish is for you! Allow the flavours to marinate, for a tasty salad that’s great served warm.
