Fluffy rice, crisp cucumber, nori strips, and creamy spicy mayo come together in this vibrant bowl.
# Ingredient List:
→ Rice
01 - 1 cup sushi rice
02 - 1 1/4 cups water
03 - 2 tablespoons rice vinegar
04 - 1 tablespoon sugar
05 - 1/2 teaspoon salt
→ Vegetables and Toppings
06 - 1 small cucumber, julienned
07 - 1 small carrot, julienned
08 - 1 avocado, sliced
09 - 1 scallion, thinly sliced
10 - 2 sheets nori seaweed, cut into thin strips
11 - 2 tablespoons pickled ginger
12 - 1/2 cup cooked shelled edamame
13 - 4 ounces sushi-grade salmon or tuna, cubed
→ Spicy Mayonnaise
14 - 3 tablespoons mayonnaise
15 - 1 tablespoon sriracha sauce
16 - 1 teaspoon fresh lime juice
→ Garnish
17 - 1 tablespoon toasted sesame seeds
18 - Soy sauce or tamari for serving
# Steps:
01 - Rinse sushi rice under cold running water until water runs clear. Combine rinsed rice with 1 1/4 cups water in a saucepan. Bring to a boil over medium-high heat, then cover and reduce heat to low. Cook for 15 minutes, then remove from heat and let stand covered for 10 minutes.
02 - While rice rests, combine rice vinegar, sugar, and salt in a small bowl and stir until dissolved. Gently fold this seasoning mixture into the cooked rice using a rice paddle. Allow rice to cool to room temperature before assembling bowls.
03 - Whisk together mayonnaise, sriracha sauce, and fresh lime juice in a small bowl until well combined. Set aside.
04 - Julienne cucumber and carrot on a cutting board. Slice avocado and scallion. Cut nori sheets into thin strips. If using fresh edamame, shell and cook according to package directions. Cube sushi-grade fish if using.
05 - Divide cooled seasoned rice between two serving bowls. Arrange julienned cucumber, carrot, sliced avocado, scallion, nori strips, pickled ginger, edamame, and cubed fish in organized sections over rice.
06 - Drizzle spicy mayonnaise over bowl contents and sprinkle with toasted sesame seeds. Serve immediately with soy sauce or tamari on the side for dipping.
