Ingredients:

  • 10 oz sushi-grade salmon, skinless, cut into 1/2-inch cubes
  • 1 tsp toasted sesame oil
  • 1 tbsp low-sodium soy sauce
  • 0.5 tsp freshly grated ginger
  • 2 cups cooked sushi rice, warmed
  • 1 tbsp rice vinegar
  • 1 tsp granulated sugar
  • 2 tbsp Kewpie mayo
  • 1 tsp sriracha
  • 1 tbsp coconut aminos
  • 0.5 medium avocado, sliced
  • 0.25 cup English cucumber, thinly sliced
  • 2 tbsp edamame, shelled and steamed
  • 1 small radish, shaved thin
  • 1 tbsp pickled ginger
  • 1 tsp furikake
  • 1 tsp shredded nori

Instructions:

  1. Rinse the grain. Place your rice in a sieve and run cold water over it until the cloudiness disappears. Note: This prevents the grains from sticking into one giant lump.
  2. Season the base. While the 2 cups cooked sushi rice is still warm, fold in 1 tbsp rice vinegar and 1 tsp granulated sugar using a gentle cutting motion.
  3. Prepare the marinade. In a medium bowl, whisk together 1 tbsp low sodium soy sauce, 1 tsp toasted sesame oil, 1 tbsp coconut aminos, and 0.5 tsp freshly grated ginger.
  4. Marinate the salmon. Gently toss the 10 oz cubed salmon in the sauce. Let it sit for 5 minutes to absorb the flavors without losing its structural integrity.
  5. Whisk the spicy drizzle. Combine 2 tbsp Kewpie mayo and 1 tsp sriracha in a small bowl until velvety and bright orange.
  6. Layer the foundation. Divide the seasoned rice into two bowls, pressing down slightly to create a flat surface.
  7. Arrange the greens. Place the 0.25 cup English cucumber and 2 tbsp edamame on one side of the bowl.
  8. Add the creamy elements. Fan out the 0.5 sliced avocado. Do this last to ensure the avocado stays bright green.
  9. Crown with protein. Spoon the marinated salmon into the center, making sure to include a little of the extra marinade liquid.
  10. The Final Garnish. Sprinkle with 1 tsp furikake, 1 tsp shredded nori, and 1 tbsp pickled ginger. Drizzle with the spicy mayo until the bowl looks like a work of art.