Marinated salmon, avocado, edamame and crisp vegetables over seasoned rice for a bright, nourishing meal.
# Ingredient List:
→ Fish & Marinade
01 - 14 oz sushi-grade salmon fillet, skinless, cut into 5/8-inch cubes
02 - 3 tbsp soy sauce (substitute tamari for gluten-free)
03 - 1 tbsp toasted sesame oil
04 - 1 tbsp rice vinegar
05 - 1 tsp honey or maple syrup
06 - 1 tsp freshly grated ginger
07 - 1 small garlic clove, minced
08 - 1 tsp toasted sesame seeds
→ Base & Toppings
09 - 2 cups cooked sushi rice, cooled
10 - 1 cup shelled edamame, cooked
11 - 1 large ripe avocado, diced
12 - 1 medium cucumber, diced
13 - 1 cup shredded red cabbage
14 - 2 medium carrots, julienned
15 - 2 green onions, thinly sliced
16 - 1 tbsp black or white sesame seeds
17 - Nori sheets or seaweed snacks, sliced, for garnish (optional)
→ Optional Extras
18 - Pickled ginger, to serve
19 - Sriracha or spicy mayonnaise, to taste
# Directions:
01 - In a medium mixing bowl, whisk together soy sauce, toasted sesame oil, rice vinegar, honey or maple syrup, grated ginger, minced garlic and toasted sesame seeds until combined.
02 - Add the cubed salmon to the marinade and fold gently to coat; cover and refrigerate for 10–15 minutes to develop flavor.
03 - Cook the sushi rice according to package directions, then fluff with a fork and leave warm or allow to cool to room temperature, depending on preference.
04 - Cook and drain the edamame. Dice the avocado and cucumber, julienne the carrots, shred the cabbage and thinly slice the green onions; keep each component separate for assembly.
05 - Divide the cooked rice evenly among four bowls. Arrange marinated salmon, edamame, avocado, cucumber, carrots and red cabbage in neat sections atop the rice.
06 - Drizzle a small amount of the reserved marinade over each bowl, then sprinkle with sesame seeds, sliced nori and sliced green onions. Add pickled ginger and sriracha or spicy mayonnaise if desired.
07 - Serve immediately to preserve texture and freshness.
