MedcipeMedcipe

Salmon Chirashi Sushi Bowl

Sushi-grade salmon and vegetables arranged over lightly vinegared rice, a deconstructed take on classic chirashi.

Ingredients

  • 1.5 cups sushi rice uncooked
  • 3 tbsp rice vinegar
  • 1 tbsp sugar
  • 0.5 tsp salt
  • 12 oz sushi-grade salmon thinly sliced
  • 1 avocado sliced
  • 1 cucumber julienned
  • 1 cup shelled edamame cooked
  • 1 sheet nori cut into thin strips
  • 1 tbsp sesame seeds
  • 2 tbsp tamari for serving
  • 2 tsp pickled ginger optional, for serving

Instructions

  1. Cook the sushi rice according to package directions. While warm, fold in the rice vinegar, sugar, and salt, then let cool to room temperature.
  2. Divide the seasoned rice among bowls.
  3. Arrange the sliced salmon, avocado, cucumber, and edamame over the rice in sections.
  4. Top with nori strips and sesame seeds.
  5. Serve with tamari and pickled ginger on the side.