It was an early morning start for myself and my oldest son Kymani. We packed up our fishing rods and set off to the beach with open minds as to what we might catch for our first proper fishing session since moving here to Western Australia. There's a massive variety of fish you can catch in this area and with new species on our hit list comes a new education in how to target and catch them. It's exciting, but can be a tad overwhelming. So I set us up with the most stripped back, basic version of land based fishing you could use, consisting of just spinning rods and silver metal lures. As the sun was yet to rise, we made the most of fishing under the cover of what darkness was left. On Kymani’s third flick, as soon as his lure hit the water and before he even started to retrieve, we got a big bite and a shake of the rod and he was on. My boy not only managed to catch his first fish in Australia, but also his first silver Trevally and it was a little beauty.

Here we were on this stretch of coastline we had all to ourselves, the sun was rising above the dunes, there was no wind and my boy had the biggest grin from ear to ear. I couldn’t think of a more special moment to be in. As we headed home I asked Kymani how he would like to have his fish prepared and I wasn’t surprised when he said, "Sushi!" — it’s his absolute fave. This sushi bowl has all the familiar flavours of traditional sushi rolls, but with less work required. Make sure you have the freshest fish possible. This sushi bowl recipe will also work beautifully with most firm white fish.

Sushi Bowl Ingredients

• 400gms (approx) Trevally or fresh white fish, thinly sliced

• Sushi rice, cooked and seasoned

• 1 cup cucumber, thinly sliced

• 1 carrot, thinly sliced or grated

• 1 avocado, peeled, pitted, sliced

• 3/4 cup pickled red onions

• 4 free range egg yolks (optional)

• 1 spring onion, thinly sliced

• Crispy chill oil (optional)

• Furikake seasoning (optional)

Citrus Soy Marinade

• 1/4 cup soy sauce

• 1 tsp rice vinegar

• 1 tsp sesame oil

• 1 tsp sugar

• Juice of half an orange

• Juice of half a lime

Recipe Instructions

1. In a bowl mix together soy sauce, rice vinegar, sesame oil, sugar, orange juice and lime juice. 2. In a separate bowl, add your fish and pour half of the marinade over the fish, toss to coat and leave for 10 mins. Reserve remaining marinade. 3. Divide sushi rice between 4 bowls, leave a small indent in the middle of your rice for your egg yolk if using. 4. Remove fish from the marinade and divide between each bowl. Arrange cucumbers, carrot, avocado, pickled red onion between the bowls. Gently place your egg yolk in the middle. 5. Spoon over your remaining marinade, sprinkle with spring onions, furikake and a spoonful of crispy chilli oil.

This is a simple, delicious way to jazz up your fish and takes way less time than rolling your own sushi. Enjoy.

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