Name: Salmon Avocado Bowl
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 4
Ingredients: 1 1/2 cups sushi rice, rinsed thoroughly; 2 tablespoons rice vinegar; 1 tablespoon sugar; 1/2 teaspoon salt; 1 pound fresh salmon fillet, skin removed and cut into 3/4-inch cubes; 2 ripe avocados, pitted and sliced; 1 cucumber, thinly sliced or julienned; 1 carrot, julienned or grated; 4 radishes, thinly sliced; 3 tablespoons soy sauce; 2 tablespoons sesame oil; 1 tablespoon honey; 2 teaspoons wasabi paste (optional); 2 sheets nori, cut into thin strips (optional, for garnish); 2 tablespoons toasted sesame seeds

Instructions

Prepare the rice

Cook the sushi rice according to package instructions. While still warm, mix with rice vinegar, sugar, and salt in a large bowl. Gently fold the mixture using a wooden spoon until well combined. Allow to cool to room temperature.
Prepare the salmon

If using raw salmon, ensure it's sushi-grade and fresh. Cut into even 3/4-inch cubes. If preferred, you can lightly sear the salmon in a hot pan for 30 seconds on each side or bake at 400°F (200°C) for about 8-10 minutes until just cooked through.
Make the dressing

In a small bowl, whisk together soy sauce, sesame oil, honey, and wasabi paste (if using) until well combined. Set aside.
Prepare the vegetables

Slice the avocados, cucumber, and radishes. Julienne or grate the carrot. Keep all vegetables separate until assembly.
Assemble the bowls

Divide the cooled rice among four bowls. Arrange the salmon, avocado slices, cucumber, carrot, and radishes decoratively on top of the rice.
Add the finishing touches

Drizzle each bowl with the dressing. Sprinkle with toasted sesame seeds and nori strips if using. For best presentation, arrange ingredients in sections around the bowl rather than mixing them together.

Salmon Avocado Bowl

Ingredients

Instructions

Nutritional Information