Ingredients:

  • 1 ½ cups Full-Fat or 2% Cottage Cheese (well-drained if watery)
  • 1 tablespoon Unseasoned Rice Vinegar
  • 1 teaspoon Low-Sodium Soy Sauce (or Tamari)
  • ½ teaspoon Toasted Sesame Oil
  • 1 small Cucumber, diced finely or ribboned
  • 1 medium ripe Avocado, cubed
  • 2 Scallions (Green Onions), thinly sliced
  • 4 oz Sushi Grade Fresh Salmon, diced (or substitute with smoked salmon)
  • ½ cup Edamame Beans, shelled and cooked
  • 1 teaspoon Black & White Sesame Seeds, toasted
  • 1 full Nori Seaweed Sheet, cut into fine strips (chiffonade)
  • Sriracha or Chili Garlic Sauce, to taste

Instructions:

  1. Prepare the Toppings: Dice the cucumber and avocado into bite-sized pieces. Thinly slice the scallions. If using raw salmon, dice it neatly into small cubes (about ½ inch).
  2. Season the Base: In a medium bowl, combine the cottage cheese, rice vinegar, soy sauce, and toasted sesame oil. Whisk gently until just combined. Do not overmix.
  3. Assemble the Bowl: Divide the seasoned cottage cheese evenly between two serving bowls, creating a smooth base layer.
  4. Arrange Toppings: Artfully arrange the fresh toppings over the cottage cheese base: scatter the diced salmon, cucumber, avocado, and edamame evenly over the top.
  5. Garnish and Finish: Sprinkle generously with the toasted sesame seeds and the finely shredded nori strips. Add a drizzle of Sriracha on the side, if desired.
  6. Serve Immediately: Serve this chilled Sushi Cottage Cheese Bowl straight away for the best texture and flavour experience.