Salmon Sashimi Bowl with Avocado
Ingredients
For quick sushi rice
- 1 cup 180 milliliters uncooked rice
- 2 tablespoons Japanese rice vinegar or Chinese white vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
For the bowl
- 200 grams 7 ounces fresh raw salmon, sliced
- 1/2 avocado sliced
- 5 pieces dried nori cut into strips
- 2 tablespoons sushi soy sauce or light soy sauce or to taste
- optional pinch of wasabi
- optional pinch of toasted sesame for garnish
Instructions
To make sushi rice
- Add rice and water into a rice cooker and cook according to instructions.
- Combine rice vinegar, sugar, and salt in a small bowl. Heat in microwave for 1 minute. Stir well until the sugar and salt are dissolved.
- When rice is cooked, transfer to and spread over a large plate. Swirl in the vinegar mixture slowly and use a spatula to mix well.
- Let rice sit until cool, 15 to 20 minutes.
To assemble the bowl
- Add rice into a small bowl, top with salmon, avocado and dried nori. Serve with sushi soy sauce and wasabi.
To eat
- Add 2 tablespoons soy sauce and 1/8 teaspoon wasabi to a small dish, mix until wasabi is dissolved and blended into the soy sauce.
- Drizzle the sauce into the bowl according to taste and enjoy!
