Customizable rice bowl featuring marinated fish, crisp vegetables, avocado, and zesty sauces for a fresh and satisfying meal.
# Ingredient List:
→ 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 - 1.5 cups sushi rice or short-grain rice
09 - 2 cups water
10 - 2 tbsp rice vinegar
11 - 1 tbsp sugar
12 - 0.5 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 (mayonnaise mixed with sriracha)
23 - Soy sauce for drizzling
24 - Pickled ginger
25 - Lime wedges
# How to Make It:
01 - Rinse sushi rice under cold water until water runs clear. Combine rice and water in a medium saucepan. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes until water is absorbed. Remove from heat and let steam covered for 10 minutes. Stir in rice vinegar, sugar, and salt while rice is still warm. 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 the diced sushi-grade fish and toss gently to coat evenly. Refrigerate and let marinate for 10 to 15 minutes, turning once halfway through.
03 - Slice avocado into uniform wedges. Thinly slice cucumber and radishes using a sharp knife or mandoline. Julienne carrots into matchstick strips. Thinly slice spring onions on a diagonal. Cut nori sheet into thin strips with kitchen shears. Ensure edamame is fully cooked if using frozen.
04 - Divide the prepared sushi rice evenly among four serving bowls, spreading it across the bottom. Arrange marinated fish, avocado slices, cucumber, carrots, edamame, radishes, and spring onions in sections over the rice. Sprinkle with nori strips and toasted sesame seeds. Top with microgreens or sprouts if using.
05 - Drizzle spicy mayo generously over each bowl. Add extra soy sauce to taste. Serve immediately with pickled ginger and fresh lime wedges on the side. For best texture and flavor, consume while fish is cold and rice is slightly warm.
