Salmon Sushi Bowl

Ingredients

• 1 cup Sushi Rice (short‑grain, rinsed until water runs clear)
• 2 tablespoons Rice Vinegar (for seasoning the rice)
• 1 teaspoon Granulated Sugar (adds slight sweetness to rice seasoning)
• 0.5 teaspoon Salt (for rice seasoning)
• 2 pieces Salmon Fillet (6 oz each, skinless, wild‑caught if possible)
• 2 tablespoons Soy Sauce (low‑sodium preferred)
• 1 teaspoon Sesame Oil (adds nutty flavor to salmon glaze)
• 1 whole Avocado (ripe, sliced)
• 3 tablespoons Mayonnaise (regular mayo)
• 1 tablespoon Sriracha (for spicy mayo)
• 1 teaspoon Sesame Seeds (toasted, for garnish)

Instructions

1. Cook and Season the Rice

   Rinse the sushi rice under cold water until the water runs clear. Cook the rice in a rice cooker or saucepan with the appropriate amount of water. When the rice is done, gently fold in rice vinegar, sugar, and salt.

   Time: PT10M

2. Prepare Spicy Mayo

   In a small bowl, combine mayonnaise and sriracha. Stir until smooth.

   Time: PT2M

3. Season and Bake the Salmon

   Preheat the oven to 400°F (200°C). Place the salmon fillets on a parchment‑lined baking sheet. Brush each fillet with a mixture of soy sauce and sesame oil. Bake for 12‑15 minutes, until the salmon flakes easily with a fork but is still moist.

   Time: PT15M

   Temperature: 400°F

4. Slice Avocado

   While the salmon bakes, halve the avocado, remove the pit, and slice it into thin wedges.

   Time: PT2M

5. Assemble the Sushi Bowls

   Divide the seasoned rice between two serving bowls. Top each with baked salmon, avocado slices, a drizzle of spicy mayo, and a sprinkle of toasted sesame seeds.

   Time: PT3M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

55 g

Fat

20 g

Fiber

5 g