Name: Salmon sushi rice bowl
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 1 serving
Ingredients: 1/4 cup white short-grain rice; 1/3 cup water; 2 tsp rice vinegar; 1 tsp sugar; 1/2 tsp salt; 6 oz sushi-grade salmon, diced into 1/2-inch cubes; 3 oz cucumber, thinly sliced; 1 tbsp low sodium soy sauce; 1 1/2 tsp wasabi; 1 nori, shredded

Nutrition

Per serving

548 calories

Protein: 40g; 29% of calories
Carbs: 45g; 33% of calories
Fat: 23g; 38% of calories

Instructions

Prep 15 min · Cook 22 min

Place the rice in a fine-mesh strainer and rinse under cold water, swishing with your fingers, until the water runs clear.
In a small pot, combine the rinsed rice and water. Bring to a boil over high heat, then reduce heat to the lowest possible setting, cover with a tight lid, and simmer for 12 minutes. Done when tender and water absorbed.
Remove the pot from the heat and let the rice rest, covered, for 10 minutes. Meanwhile, stir the rice vinegar, sugar, and half the salt in a small bowl until the sugar dissolves.
Transfer the warm rice to a shallow bowl. Drizzle the vinegar mixture over the rice and incorporate it using a gentle cutting and folding motion with a spatula to avoid mashing the grains.
Toss the cucumber with the remaining salt. Place the seasoned rice in a serving bowl and top with the salmon and cucumber. Garnish with shredded nori and serve with soy sauce and a small mound of wasabi on the side.

Nutrition

Ingredients

Instructions

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