Ingredients:

  • 1 lb (450g) skinless salmon fillet, pin bones removed
  • 1 tablespoon olive oil (plus extra for drizzling)
  • 1 tablespoon soy sauce (low sodium)
  • 1 teaspoon sesame oil
  • 1/2 teaspoon rice vinegar
  • 1/4 teaspoon ground ginger
  • Pinch of red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 1 cup (180g) sushi rice, rinsed well
  • 1 1/4 cups (300ml) water
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 avocado, pitted and sliced
  • 1/2 cup (75g) shelled edamame, steamed or microwaved
  • 1/4 cup (40g) shredded carrots
  • 1/4 cup (40g) thinly sliced cucumber
  • 2 tablespoons sesame seeds (black or white)
  • 2 green onions, thinly sliced (for garnish)
  • Wasabi (optional)
  • Soy sauce (for serving)
  • Mayonnaise (Optional, for a spicy mayo drizzle)
  • Sriracha or chilli garlic sauce (Optional, if adding mayo)
  • Teriyaki Sauce (for drizzling)

Instructions:

  1. Prepare the Salmon Marinade: In a small bowl, whisk together olive oil, soy sauce, sesame oil, rice vinegar, ginger, red pepper flakes (if using), salt, and pepper.
  2. Marinate and Bake the Salmon: Place salmon on a baking sheet lined with parchment paper (or lightly oiled). Drizzle with the marinade, ensuring the salmon is evenly coated. Bake at 400°F (200°C) for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
  3. Cook the Sushi Rice: Rinse the rice until the water runs clear. Combine rice and water in a saucepan or rice cooker. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all the water is absorbed. Let stand, covered, for 5 minutes.
  4. Prepare the Sushi Rice Vinegar: While the rice is cooking, whisk together rice vinegar, sugar, and salt in a small bowl until the sugar and salt dissolve.
  5. Season the Rice: Gently fold the vinegar mixture into the cooked rice until evenly distributed. Be careful not to mash the rice.
  6. Assemble the Bowls: Divide the seasoned rice between two bowls. Top with baked salmon (flaked into bite-sized pieces), avocado slices, edamame, shredded carrots, and cucumber.
  7. Garnish and Serve: Sprinkle with sesame seeds and green onions. Serve immediately with wasabi, soy sauce, and optional teriyaki sauce or spicy mayo for drizzling.