Ingredients:

  • 2 cups sushi rice (short-grain)
  • 2 cups cold water
  • 1/4 cup rice vinegar
  • 2 tbsp granulated sugar
  • 1 tsp fine sea salt
  • 1 lb sashimi-grade Atlantic salmon, cubed
  • 1 large avocado, sliced
  • 1 English cucumber, julienned
  • 1/2 cup shelled edamame, steamed
  • 2 sheets nori, crumbled
  • 1/4 cup Japanese Kewpie mayo
  • 1 tbsp sriracha
  • 1 tsp toasted sesame oil

Instructions:

  1. Place the rice in a fine-mesh sieve and rinse under cold water for 2–3 minutes, rubbing grains gently to remove excess starch until water runs clear.
  2. Combine rinsed rice and 2 cups of water in a pot. Bring to a boil, then simmer on low for 15 minutes until all liquid is absorbed.
  3. Remove from heat and let sit, covered, for 10 minutes.
  4. In a small bowl, whisk together rice vinegar, sugar, and sea salt. While the rice is still steaming hot, transfer it to a wooden or glass bowl and gently fold in the vinegar mixture using a wooden paddle.
  5. While the rice cools slightly, prepare the protein by cubing the salmon into 1/2-inch pieces and julienne the cucumber.
  6. In a small ramekin, whisk together the Kewpie mayo, sriracha, and toasted sesame oil to create the spicy mayo drizzle.
  7. Assemble the bowls: Start with a base of seasoned rice. Arrange salmon, avocado fans, julienned cucumber, and edamame on top. Garnish with crumbled nori and a drizzle of spicy mayo.