Salmon Sushi Bowl

• 1 cup
  White Rice

  Tip

  Short-grain or sushi rice works best. It sticks together for easy chopstick eating. Long-grain works but won't have that classic sushi texture.

• Salt
• 3 tbsp
  Soy Sauce

  Tip

  Low-sodium soy sauce works too. Start with 3 tbsp and adjust.

• 3 tbsp
  Rice Vinegar (2 tbsp rice, 1 tbsp marinade)
• 1 tbsp
  Toasted Sesame Oil
• 1 tsp
  Fresh Ginger
• 1 tbsp
  Garlic-Infused Olive Oil
• 2 tsp
  Maple Syrup (½ tsp rice, 1 tsp marinade, ½ tsp spicy mayo)
• 1 lb
  Salmon (Generic)

  Tip

  Skin-on or skinless both work. For the no-cook method, use sushi-grade salmon only.

• 1
  Cucumber
• 2
  Carrots
• 1
  Avocado

  Tip

  Should be ripe but firm, giving way slightly when pressed.

• ¼ cup
  Whole Milk Greek Yogurt
• 1 tbsp
  Sriracha
• ½
  Lime
• 2
  Green Onion Tops

  Tip

  Green tops only. Slice thin on the bias.

• 1 tbsp
  Sesame Seeds
• 2
  Dried Seaweed

  Tip

  Nori sheets. Tear into bite-sized pieces or cut into thin strips.

Steps

1. Rinse 1 C White Rice under cold water until it runs mostly clear. Drain.

   ~2m

2. Add White Rice, 2 1/4 cups water, and ½ tsp Salt to a medium pot.

   ~1m

3. Bring to a boil.

   ~5m

4. Reduce heat to low and cover.

   ~15m

5. Remove from heat. Keep lid on and let steam.

   ~10m

6. Whisk together the marinade: 3 T Soy Sauce 1 T Rice Vinegar 1 T Sesame Oil 1 tsp Fresh Ginger 1 T Garlic-Infused Olive Oil 1 tsp Maple Syrup

   ~2m

7. Cut 1 lb Salmon into bite-sized cubes. Toss in marinade.

   ~3m

8. Slice 1 Cucumber into thin half-moons.

   ~2m

9. Peel and julienne 2 Carrots

   ~3m

10. Slice 1 Avocado

    ~2m

11. Make spicy mayo. Whisk until smooth: ¼ C Greek Yogurt 1 T Sriracha ½ tsp Maple Syrup ½ Lime

    ~2m

12. Mix together 2 T Rice Vinegar and ½ tsp Maple Syrup.

    ~1m

13. Fold gently into the warm White Rice.

    ~2m

14. Heat a skillet over medium-high.

    ~2m

15. Add Salmon with marinade.

    ~1m

16. Sear per side until golden and just cooked through.

    ~6m

17. Divide White Rice among bowls. Top with Salmon, Cucumber, Avocado, and Carrots.

    ~3m

18. Drizzle with spicy mayo. Top with 2 Green Onion Tops 1 T Sesame Seeds and torn 2 Dried Seaweed

    ~2m