Name: Raw salmon sushi rice bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz sushi-grade salmon fillet, diced; 1/4 tsp salt; 3 tbsp sushi rice; 1/3 cup water; 2 tsp rice vinegar; 1/2 tsp sugar; 2 oz cucumber, diced; 1 1/2 tsp avocado, sliced; 1 nori seaweed, torn into strips; 1 1/2 tsp low-sodium soy sauce; 1 1/2 tsp fresh ginger, grated

Nutrition

Per serving

533 calories

Protein: 39g; 29% of calories
Carbs: 42g; 32% of calories
Fat: 23g; 39% of calories

Instructions

Prep 15 min · Cook 20 min

Rinse the rice in a fine-mesh sieve until the water runs clear. In a small pot, combine the rice and water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 to 18 minutes. Remove from the heat and let the rice rest covered for 5 minutes.
In a small bowl, whisk together the rice vinegar, sugar, and half the salt until the sugar dissolves. Fold the vinegar mixture into the warm rice and set aside to cool slightly.
While the rice rests, dice the cucumber, slice the avocado, and grate the ginger. Tear the nori into small strips. Dice the raw salmon fillet into bite-size pieces and toss with the remaining salt.
Place the seasoned rice in a bowl. Top with the diced raw salmon, cucumber, avocado slices, and nori strips. Sprinkle with the grated ginger and serve with the soy sauce on the side.

Nutrition

Ingredients

Instructions

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