A colorful rice bowl with marinated salmon or tuna, crisp vegetables, avocado, and zesty sauces for a satisfying light meal.
# What You Need:
→ Fish & Marinade
01 - 14 oz sushi-grade salmon or tuna, diced
02 - 2 tbsp soy sauce
03 - 1 tbsp sesame oil
04 - 1 tbsp rice vinegar
05 - 1 tsp honey or agave syrup
06 - 1 tsp grated fresh ginger
07 - 1 tsp sesame seeds
→ Rice
08 - 1 ½ cups sushi rice or short-grain rice
09 - 2 cups water
10 - 2 tbsp rice vinegar
11 - 1 tbsp sugar
12 - ½ tsp salt
→ Vegetables & Toppings
13 - 1 ripe avocado, sliced
14 - 1 medium cucumber, thinly sliced
15 - 2 medium carrots, julienned
16 - 3.5 oz edamame beans, shelled and cooked
17 - 4 radishes, thinly sliced
18 - 2 spring onions, thinly sliced
19 - 1 sheet nori, cut into thin strips
20 - 1 tbsp toasted sesame seeds
21 - Microgreens or sprouts
→ Sauces & Extras
22 - 4 tbsp spicy mayo
23 - Soy sauce for drizzling
24 - Pickled ginger
25 - Lime wedges
# Directions:
01 - Rinse sushi rice under cold water until water runs clear. Combine rice with water in a saucepan, bring to a boil, cover, and simmer on low heat for 15 minutes. Remove from heat and let steam covered for 10 minutes. Stir in rice vinegar, sugar, and salt until dissolved. Allow to cool slightly before assembling.
02 - In a mixing bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, grated ginger, and sesame seeds. Add diced sushi-grade fish and toss gently to coat. Refrigerate for 10 to 15 minutes to marinate, allowing flavors to penetrate the fish.
03 - Slice avocado, cucumber, carrots, radishes, and spring onions into thin, uniform pieces. Julienne carrots for texture. Ensure edamame beans are fully cooked and shelled. Keep all prepared vegetables refrigerated until assembly to maintain freshness.
04 - Divide prepared sushi rice evenly among four serving bowls. Arrange marinated fish, avocado slices, cucumber, carrots, edamame, radishes, and spring onions attractively over the rice. Garnish with nori strips, toasted sesame seeds, and microgreens. Create a visually appealing presentation with varied colors and textures.
05 - Drizzle spicy mayo and additional soy sauce over each bowl according to taste. Add pickled ginger and fresh lime wedges on the side. Serve immediately while fish is cold and rice remains at room temperature. Do not let bowls sit assembled for extended periods as rice will harden and fish quality will diminish.
