Name: Sushi rice bowl with salmon
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 1 serving
Ingredients: 1/4 cup short-grain sushi rice; 1/4 cup water; 2 tsp rice vinegar; 1/2 tsp sugar; 1/4 tsp salt; 5 oz sushi-grade salmon, diced; 3/4 tsp low-sodium soy sauce; 1/2 tsp toasted sesame oil; 1.5 oz cucumber, thinly sliced; 1/4 cup frozen shelled edamame, thawed; 1 1/2 tsp light mayonnaise; 3/4 tsp sriracha; 1 nori seaweed, shredded

Nutrition

Per serving

548 calories

Protein: 38g; 27% of calories
Carbs: 45g; 32% of calories
Fat: 25g; 40% of calories

Instructions

Prep 15 min · Cook 22 min

Rinse the rice in a small pot until the water runs clear. Add the water, bring to a boil, then cover with a tight lid and reduce heat to the lowest setting. Simmer for 12 minutes. Remove from the heat and let rest, covered, for 10 minutes. Done when tender and water is absorbed.
In a small bowl, whisk together half the rice vinegar, the sugar, and half the salt. While the rice is still warm, gently fold in the vinegar mixture. Set aside to cool slightly.
Toss the diced salmon with the soy sauce and sesame oil. In a separate bowl, toss the cucumber with the remaining rice vinegar and salt. In a small ramekin, whisk the light mayonnaise and sriracha together.
Place the seasoned rice in a bowl. Arrange the seasoned salmon, cucumber slices, and edamame on top. Drizzle with the sriracha mayo and garnish with the shredded nori.

Nutrition

Ingredients

Instructions

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