Ingredients
For the Rice
- 1 cup uncooked sushi rice
- 1 tbsp rice vinegar
- 2 tsp sugar
- salt to taste
For the Toppings
- 4-6 oz cold-smoked salmon note 1
- 1 small carrot peeled and grated
- 1/2 English cucumber sliced
- 1 large avocado peeled, pit removed, and sliced
- 1 nori sheet cut into strips to garnish. You could also use seaweed snacks.
- 2 tbsp toasted sesame seeds note 2
- 1 green onion thinly sliced
- 1/3 cup shelled edamame beans cooked and ready to eat
Dressing
- 1/2 tbsp sriracha or more to taste
- 1/4 cup mayo
- 1 tbsp lime juice
Instructions
- Cook and Season the Rice. First, rinse the rice well in cold water several times until the water runs clear. Then, add the rinsed rice to a saucepan or pot with 2 cups of boiling water and a pinch of salt. Bring the rice to a boil and cook according to the instructions on the package. Generally, once you bring it to a boil, reduce the heat so it's at a simmer, cover the saucepan, and cook for about 10 minutes until all the water has been absorbed. Then, remove it from the heat and let it sit covered for 10 minutes to steam. Gently fold in the additional ingredients: rice vinegar and sugar. Let it sit for 2-3 minutes. Taste and season with additional salt if needed.
- Make the Dressing. Make the sriracha mayo dressing by mixing together the sriracha, mayo, and lime juice. Taste and add more sriracha if needed.
- Assemble the Bowls. Divide the rice among the bowls and add your toppings: smoked salmon, sliced avocado, grated carrot, sliced cucumber, shelled cooked edamame, nori/seaweed strips, finely sliced green onion, sprinkled over the top, sesame seeds, sprinkled all over the top, and the sriracha mayo lime dressing, drizzled over the bowl.
Notes
Note 1. Smoked Salmon. Use 6 oz (3 oz per bowl) for a heartier dinner or 4 oz (2 oz per bowl) for lighter lunch bowls.
Note 2. Sesame Seeds. You could substitute with Everything Bagel Seasoning.
Note 3. The rice is best served warm rather than hot. I recommend you start cooking the rice first, and while the rice is cooking and cooling, prep the toppings (rather than prepping the toppings first and then cooking the rice).