Fresh marinated fish over seasoned rice with crisp vegetables, creamy avocado, and flavorful sauces for a light satisfying meal.
# Ingredient List:
→ 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 edamame beans, shelled and 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 (mix 4 tbsp mayonnaise with 1-2 tsp sriracha)
23 - Soy sauce, for drizzling
24 - Pickled ginger (optional)
25 - Lime wedges (optional)
# How-to Steps:
01 - Rinse sushi rice under cold water until water runs clear. Combine rice with 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 until dissolved. Allow rice to cool slightly.
02 - Whisk together soy sauce, sesame oil, rice vinegar, honey, grated ginger, and sesame seeds in a mixing bowl. Add diced fish and toss gently to coat. Refrigerate and marinate for 10-15 minutes, turning once halfway through.
03 - Slice avocado into thin wedges. Thinly slice cucumber and radishes. Julienne carrots into matchsticks. Thinly slice spring onions on an angle. Ensure edamame is cooked and shelled. Cut nori sheet into thin strips.
04 - Divide seasoned rice evenly among four bowls. Arrange marinated fish, avocado, cucumber, carrots, edamame, radishes, and spring onions in sections over the rice. Garnish with nori strips, toasted sesame seeds, and microgreens if using.
05 - Drizzle spicy mayo over each bowl and add extra soy sauce to taste. Serve with pickled ginger and lime wedges on the side if desired. Serve immediately while fish is fresh and rice is still slightly warm.
