Ingredients
Scale
- 1 ½ cups sushi rice
- 3 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp salt
- 8 oz sushi-grade salmon or tuna (or cooked shrimp/tofu)
- 1 avocado, sliced
- 1 cucumber, thinly sliced
- 1 cup edamame, cooked
- 1 carrot, shredded
- 2 nori sheets, cut into strips
- 2 tbsp sesame seeds
- 2 green onions, thinly sliced
- Pickled ginger (optional)
- Spicy mayo or soy sauce for drizzling
Instructions
- Rinse the sushi rice until the water runs clear, then cook with 2 cups of water.
- Season warm rice with rice vinegar, sugar, and salt, folding gently.
- Slice fish or prepare chosen protein.
- Chop vegetables and prepare toppings.
- Place rice in bowls, then neatly arrange protein and vegetables on top.
- Garnish with sesame seeds, green onions, and nori strips.
- Drizzle with sauce and serve immediately.
Notes
- For a vegetarian bowl, use tofu or double the vegetables. Smoked salmon makes an easy, no-prep substitute for raw fish. Keep sauces on the side if you’re serving guests so they can customize flavor to their liking.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop + Assembly
- Cuisine: Japanese-inspired
- Diet: Gluten Free
Nutrition
- Serving Size: 4
- Calories: 460
- Sugar: 5g
- Sodium: 710mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 35mg