A customizable bowl of marinated fish, fresh veggies, creamy avocado, and flavorful sauces in a light meal.
# What You 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 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 - 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 (mix 4 tbsp mayonnaise with 1–2 tsp sriracha)
23 - Soy sauce, for drizzling
24 - Pickled ginger (optional)
25 - Lime wedges (optional)
# How To Make It:
01 - Rinse the rice under cold water until the water runs clear. Combine rice and water in a medium saucepan. Bring to a boil, cover, and simmer on low heat 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 - In a bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, grated ginger, and sesame seeds. Add the diced fish and toss gently to coat. Refrigerate and marinate for 10 to 15 minutes.
03 - Slice the avocado, cucumber, carrots, radishes, and spring onions. Cook edamame if not pre-cooked. Set all prepared toppings aside.
04 - Divide the rice evenly among four bowls. Arrange marinated fish and prepared vegetables atop the rice. Garnish with nori strips, toasted sesame seeds, and optional microgreens.
05 - Drizzle each bowl with spicy mayo and additional soy sauce to taste. Optionally, serve with pickled ginger and lime wedges. Serve immediately.
