Name: Salmon sushi bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/3 cup short-grain white rice; 1/3 cup water; 1 tbsp rice vinegar; 3/4 tsp granulated sugar; 1/2 tsp salt; 6 oz sushi-grade salmon, diced; 3 oz cucumber, diced; 1 tsp light mayonnaise; 3/4 tsp sriracha; 1 nori seaweed, shredded; 3/4 tsp low sodium soy sauce

Nutrition

Per serving

543 calories

Protein: 39g; 29% of calories
Carbs: 44g; 32% of calories
Fat: 24g; 39% of calories

Instructions

Prep 15 min · Cook 20 min

Rinse the rice in a small saucepan until the water runs clear. Add the water, bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes.
Whisk two thirds of the rice vinegar with the sugar and a third of the salt in a small bowl. Fold this mixture into the cooked rice. Spread the rice in a wide bowl and stir occasionally to reach room temperature. Refrigerate the salmon while the rice cools.
In a small bowl, toss the diced cucumber with the remaining rice vinegar and a third of the salt. In a separate small bowl, whisk the light mayonnaise and sriracha together until smooth.
Place the cooled rice in a serving bowl. Top with the salmon and the cucumber. Season the salmon with the remaining salt. Drizzle with the spicy mayo and soy sauce, then garnish with shredded nori.

Nutrition

Ingredients

Instructions

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