Ingredients:

  • 300g skinless salmon fillet, cut into 1-inch cubes
  • 2 tablespoons soy sauce (low sodium preferred)
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey (or maple syrup for vegan option)
  • 1 tablespoon sesame oil
  • 1 tablespoon sriracha (adjust to taste)
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 cup uncooked sushi rice (or other short-grain rice)
  • 1 1/2 cups water
  • 1 cucumber, thinly sliced
  • 1 avocado, diced
  • 1 carrot, julienned
  • 4 spring onions, thinly sliced
  • 2 sheets nori seaweed, cut into thin strips (optional)
  • 2 tablespoons sesame seeds (toasted, for garnish)
  • Lime wedges, for serving

Instructions:

  1. Prepare the Salmon Marinade: In a medium bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, sriracha, ginger, garlic, and red pepper flakes (if using).
  2. Marinate the Salmon: Add the salmon cubes to the marinade and toss to coat evenly. Let sit for at least 10 minutes (or up to 30 minutes in the refrigerator for deeper flavour).
  3. Cook the Rice: Rinse the rice in a fine-mesh sieve until the water runs clear. Combine the 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 the water is absorbed and the rice is tender. Fluff with a fork.
  4. Cook the Salmon: Heat a non-stick frying pan over medium heat. Add the salmon and marinade. Cook for 5-7 minutes, or until the salmon is cooked through and slightly caramelized, flipping halfway.
  5. Assemble the Bowls: Divide the cooked rice between two serving bowls. Top with the marinated salmon, cucumber, avocado, carrot, and spring onions.
  6. Garnish and Serve: Sprinkle with toasted sesame seeds and nori strips (if using). Serve immediately with lime wedges for squeezing.