A colorful rice bowl with marinated fish, fresh vegetables, and flavorful sauces for a satisfying 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 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 (mayonnaise mixed with 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 water runs clear. Combine rice with water in a saucepan, bring to a boil, then cover and simmer on low heat for 15 minutes. Remove from heat and let steam covered for 10 minutes. Fold in rice vinegar, sugar, and salt until well combined. Allow rice to cool slightly before assembling.
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 evenly. Refrigerate and marinate for 10 to 15 minutes, allowing flavors to penetrate without over-curing the fish.
03 - Slice avocado into uniform wedges. Thinly slice cucumber and radishes using a sharp knife or mandoline. Julienne carrots into matchsticks. Thinly slice spring onions on a diagonal. Ensure edamame is fully cooked if using frozen. Cut nori sheet into thin strips and toast sesame seeds if not already toasted.
04 - Divide seasoned rice evenly among four shallow bowls. Arrange marinated fish, avocado, cucumber, carrots, edamame, radishes, and spring onions in sections over the rice. Create visual appeal by grouping colors and textures. Garnish with nori strips, sesame seeds, and microgreens.
05 - Drizzle spicy mayo over each bowl in a zigzag pattern. Add extra soy sauce to taste. Accompany with pickled ginger and fresh lime wedges on the side. Serve immediately while fish remains at optimal temperature and texture.
