A colorful bowl of marinated fish, fresh vegetables, creamy avocado, and flavorful sauces.
# What you’ll 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 freshly grated 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 cooked shelled edamame beans
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 (combine 4 tbsp mayonnaise with 1-2 tsp sriracha)
23 - Soy sauce, for drizzling
24 - Pickled ginger (optional)
25 - Lime wedges (optional)
# Steps:
01 - Rinse the sushi rice under cold water until it 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 stand, covered, for 10 minutes. Stir in rice vinegar, sugar, and salt, then allow to cool slightly.
02 - In a bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, grated ginger, and sesame seeds. Add diced fish and toss gently to coat. Refrigerate for 10 to 15 minutes to marinate.
03 - Slice avocado, cucumber, carrots, radishes, and spring onions. Ensure edamame is cooked if not already prepared.
04 - Divide the cooked rice evenly among four serving bowls. Arrange marinated fish, avocado, cucumber, carrots, edamame, radishes, and spring onions atop the rice. Garnish with nori strips, toasted sesame seeds, and optional microgreens or sprouts.
05 - Drizzle with spicy mayo and additional soy sauce to taste. Add pickled ginger and lime wedges if desired. Serve immediately.
