Description
Experience a delightful fusion of fresh salmon, perfectly cooked rice, and crisp veggies in this vibrant sushi bowl—a meal that’s both beautiful and irresistibly delicious.
Ingredients
Scale
For the Base:
- 2 cups short-grain sushi rice
- 8 oz sashimi-grade salmon
- 1 cucumber
- 1 avocado
- 4 sheets nori
- Soy sauce (to taste)
For the Toppings:
- 2 tbsp toasted sesame seeds
Instructions
For the Base:
- 1. Rinse sushi rice under cold water until it runs clear. Cook rice according to package instructions, typically using a 1: 1 ratio of rice to water.
- 2. While the rice cooks, slice sashimi-grade salmon into bite-sized pieces.
- 3. Thinly slice cucumber and avocado; consider pickling the cucumber for extra flavor.
- 4. Once the rice has cooled slightly, scoop into serving bowls. Arrange salmon on top.
For Toppings:
- 5. Sprinkle cucumber and avocado slices around the salmon like confetti.
- 6. Add toasted sesame seeds and small strips of nori for garnish.
- 7. Drizzle with soy sauce before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 540
- Sugar: 2g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 60mg