Name: Salmon sushi rice bowl
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 serving
Ingredients: 1/4 cup short-grain white rice; 1/3 cup water; 1 tbsp rice vinegar; 1/2 tsp sugar; 1/4 tsp salt; 6 oz sushi-grade salmon, cubed; 1.5 oz cucumber, diced; 2 tbsp frozen shelled edamame, thawed; 1 nori seaweed, shredded; 1 1/2 tsp low-sodium soy sauce; 1 tsp light mayonnaise; 3/4 tsp sriracha; 1 1/2 tsp water

Instructions

Prep 20 min · Cook 25 min

Rinse the rice in a mesh strainer until the water runs clear. Combine the rice and water in a small pot. Bring to a boil over high heat, then reduce the heat to the lowest setting, cover tightly, and simmer for 15 minutes until the water is absorbed. Remove from the heat and let the rice rest, covered, for 5 minutes.
In a small bowl, whisk the rice vinegar, sugar, and salt together until dissolved. While the rice is still warm, gently fold in the vinegar mixture. Spread the seasoned rice onto a plate to cool to room temperature, which takes about 10 minutes.
While the rice cools, keep the salmon in the refrigerator. Just before assembly, toss the cubed salmon with the soy sauce in a small bowl.
In a small bowl, whisk the light mayonnaise, sriracha, and water together until the sauce runs off the spoon in a thin ribbon.
Place the cooled rice in a serving bowl. Arrange the salmon, diced cucumber, and edamame on top. Garnish with shredded nori and drizzle the spicy mayo over the entire bowl.

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Instructions

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