Description
A fresh and healthy meal featuring tender salmon, seasoned sushi rice, and vibrant vegetables that captures the essence of coastal cuisine.
Ingredients
- 2 cups sushi rice
- 2 1/2 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 skinless salmon fillets (approximately 5 oz each)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 tablespoon grated fresh ginger
- 2 teaspoons sesame seeds
- 1 cup shredded carrots
- 1 cup sliced cucumber
- 1 avocado, sliced
- 1 tablespoon sriracha or to taste
- 2 green onions, thinly sliced
- 1/4 cup pickled ginger
- Optional: seaweed strips for garnish
Instructions
- Rinse sushi rice under cold water until water runs clear, then place in a medium saucepan with water. Bring to a boil, reduce heat, cover, and cook for 18-20 minutes.
- Preheat oven to 400°F (200°C). Marinate salmon in a mixture of soy sauce, sesame oil, honey, and grated fresh ginger for 10 minutes.
- Toast sesame seeds in a small pan over medium heat for 3-4 minutes until golden brown.
- Whisk together rice vinegar, sugar, and salt until sugar dissolves. Mix into cooked rice gently.
- Divide sushi rice into serving bowls and top with baked salmon, shredded carrots, sliced cucumber, avocado, toasted sesame seeds, pickled ginger, and green onions. Drizzle with sriracha to taste.
Notes
For enhanced flavor, consider marinating salmon longer. Customize toppings based on preference and seasonal availability.
