Ingredients
Units
Scale
- 2 cups room temperature sushi rice (cooked according to package directions)
- 10 ounces sushi-grade salmon, cubed
- 1 large Hass avocado, sliced
- 2 Persian cucumbers, sliced
- 3 green onions, chopped
- Pickled ginger
- Nori (seaweed) strips
- Black and white sesame seeds
- Low-sodium soy sauce for drizzling
Instructions
- Divide the sushi rice into two shallow bowls.
- Top each bowl evenly with the cubed salmon, avocado slices, cucumbers, and green onions.
- Place a tablespoon of pickled ginger in the middle of the bowl.
- Sprinkle the sushi bowls with nori strips and sesame seeds.
- Serve with a side of low-sodium soy sauce for drizzling.
Notes
- I picked up sushi-grade salmon from my local Asian market, but Whole Foods always carries sushi-grade salmon and tuna, and Fresh Market always has sushi-grade tuna. Make sure it's very, very fresh!
- I suggest using a rice cooker for making the sushi rice. It's pretty no-fail.
- Get creative with this Sushi Bowl! Throw on top whatever appeals to you, or whatever you have in your fridge!
- I like to have a side of low-sodium soy sauce on the side for drizzling, but for an extra kick use Sriracha sauce.
- Prep Time: 10 min
- Category: Dinner
- Method: No-cook
- Cuisine: Japanese
- Diet: Low Fat
Nutrition
- Serving Size:
- Calories: 586
- Sugar: 3.6 g
- Sodium: 369.6 mg
- Fat: 18.4 g
- Carbohydrates: 67.3 g
- Protein: 38.8 g
- Cholesterol: 65.2 mg
