Name: Sushi rice bowl with salmon
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup short-grain sushi rice, rinsed until water runs clear; 1/3 cup water; 1 1/2 tsp rice vinegar; 1/2 tsp sugar; 1/2 tsp salt; 6 oz skinless Atlantic salmon fillet, 1-inch thick, patted dry; 2 oz cucumber, thinly sliced; 1 nori, cut into thin strips; 1 1/2 tsp light mayonnaise; 3/4 tsp sriracha

Nutrition

Per serving

537 calories

Protein: 38g; 28% of calories
Carbs: 41g; 31% of calories
Fat: 24g; 41% of calories

Instructions

Prep 15 min · Cook 20 min

In a small saucepan, combine the rinsed rice and water. Bring to a boil over high heat, then reduce to a low simmer. Cover and simmer for 15 minutes. Remove from the heat and let rest, still covered, for 5 minutes.
While the rice rests, stir the rice vinegar, sugar, and half the salt in a small bowl until dissolved. Gently fold the vinegar mixture into the warm rice using a spatula.
Season the salmon with the remaining salt. Heat a nonstick skillet over medium-high heat. Add the salmon to the dry pan and cook for 4 minutes without moving it. Flip and cook for 3 to 4 minutes more until the center is just opaque and the fish flakes easily. Done when opaque in the center and flakes easily, 145°F.
In a small bowl, whisk the light mayonnaise and sriracha together until smooth.
Place the seasoned rice in a bowl. Top with the seared salmon fillet and sliced cucumber. Scatter the nori strips over the top and drizzle with the spicy sauce.

Nutrition

Ingredients

Instructions

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