A balanced bowl combining marinated fish, fresh veggies, creamy avocado, and zesty sauces.
# What You’ll Need:
→ Fish & Marinade
01 - 14 oz sushi-grade salmon or tuna, diced
02 - 2 tablespoons soy sauce
03 - 1 tablespoon sesame oil
04 - 1 tablespoon rice vinegar
05 - 1 teaspoon honey or agave syrup
06 - 1 teaspoon grated fresh ginger
07 - 1 teaspoon sesame seeds
→ Rice
08 - 1 1/2 cups sushi rice or short-grain rice
09 - 2 cups water
10 - 2 tablespoons rice vinegar
11 - 1 tablespoon sugar
12 - 1/2 teaspoon 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 tablespoon toasted sesame seeds
21 - Microgreens or sprouts (optional)
→ Sauces & Extras
22 - 4 tablespoons spicy mayo (mayonnaise mixed with 1–2 teaspoons sriracha)
23 - Soy sauce, for drizzling
24 - Pickled ginger (optional)
25 - Lime wedges (optional)
# Steps:
01 - Rinse the rice under cold water until the water 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 steam covered for 10 minutes. Stir in rice vinegar, sugar, and salt. Allow to cool slightly.
02 - Whisk together soy sauce, sesame oil, rice vinegar, honey, ginger, and sesame seeds in a bowl. Add diced fish and toss gently to coat. Refrigerate and marinate for 10 to 15 minutes.
03 - Slice avocado, cucumber, radishes, and spring onions. Julienne the carrots. Ensure edamame beans are cooked and shelled.
04 - Divide the cooked rice evenly among four bowls. Arrange marinated fish, avocado, cucumber, carrots, edamame, radishes, and spring onions over the rice. Garnish with nori strips, toasted sesame seeds, and microgreens if using.
05 - Drizzle spicy mayo and additional soy sauce over each bowl to taste. Optionally, add pickled ginger and lime wedges. Serve immediately.
