A colorful bowl with marinated fish, fresh veggies, avocado, and tangy sauces for a fresh and balanced meal.
# Required ingredients:
→ 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 - ¾ cup shelled edamame beans, 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 (optional)
→ Sauces & Extras
22 - 4 tbsp spicy mayo (mayonnaise mixed with 1-2 tsp sriracha)
23 - Soy sauce, for drizzling
24 - Pickled ginger (optional)
25 - Lime wedges (optional)
# How to make it:
01 - Rinse sushi rice under cold water until the water runs clear. Combine rice and water in a medium saucepan and bring to a boil. Cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let steam, covered, for 10 minutes. Stir in rice vinegar, sugar, and salt. Allow to cool slightly.
02 - Whisk together soy sauce, sesame oil, rice vinegar, honey, grated ginger, and sesame seeds in a bowl. Add diced fish, toss gently to combine, and refrigerate to marinate for 10 to 15 minutes.
03 - Slice avocado, cucumber, radishes, and spring onions. Julienne carrots. Ensure edamame beans are cooked and ready to serve.
04 - Divide the cooked rice evenly among four bowls. Arrange marinated fish, avocado, cucumber, carrots, edamame, radishes, and spring onions on top. Garnish with nori strips, toasted sesame seeds, and microgreens if using.
05 - Drizzle spicy mayo and extra soy sauce over each bowl to taste. Add pickled ginger and lime wedges if desired. Serve immediately.
