A vibrant bowl featuring rice, fresh veggies, seaweed strips, and a creamy, spicy mayo drizzle.
# Components:
→ Rice Base
01 - 1 cup sushi rice
02 - 1.25 cups water
03 - 2 tablespoons rice vinegar
04 - 1 tablespoon sugar
05 - 0.5 teaspoon salt
→ Vegetables and Toppings
06 - 1 small cucumber, julienned
07 - 1 small carrot, julienned
08 - 1 avocado, sliced
09 - 1 scallion, thinly sliced
10 - 2 sheets nori seaweed, cut into thin strips
11 - 2 tablespoons pickled ginger
12 - 0.5 cup shelled cooked edamame
13 - 4 ounces sushi-grade fish such as salmon or tuna, cubed
→ Spicy Mayo
14 - 3 tablespoons mayonnaise
15 - 1 tablespoon sriracha or hot sauce
16 - 1 teaspoon lime juice
→ Garnishes
17 - 1 tablespoon toasted sesame seeds
18 - Soy sauce or tamari for serving
# Directions:
01 - Rinse sushi rice under cold water until water runs clear. Combine rice and water in saucepan. Bring to boil, then cover and reduce heat to low. Cook for 15 minutes, then remove from heat and let stand covered for 10 minutes.
02 - In small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold mixture into cooked rice. Let rice cool to room temperature.
03 - In bowl, whisk together mayonnaise, sriracha, and lime juice until well combined.
04 - Julienne cucumber and carrot, slice avocado and scallion, cut nori into strips, and ensure edamame is cooked.
05 - Divide seasoned rice between two bowls. Arrange cucumber, carrot, avocado, scallion, nori strips, pickled ginger, edamame, and fish over rice.
06 - Drizzle spicy mayo over bowl and sprinkle with toasted sesame seeds. Serve immediately with soy sauce or tamari on the side.
