Sushi Bowl

Ingredients

• •300 g Sushi rice
• •150 g Salmon
• •1 pcs Avocado
• •1 medium Cucumber
• •50 g Edamame
• •30 ml Soy sauce
• •1 tbsp Sesame seeds

Instructions

1. 1

   Rinse 2 cups sushi rice until water runs clear. Cook according to package. Season with rice vinegar, sugar, and salt.

   💡 Rinsing removes excess starch for proper texture.

2. 2

   Slice raw salmon or tuna into thin pieces. Season with sesame oil and soy sauce.

   💡 Freeze fish for 24 hours first to kill parasites.

3. 3

   Prepare toppings: avocado slices, cucumber, pickled ginger, seaweed salad, masago, wasabi.

   💡 Variety of textures makes the bowl more interesting.

4. 4

   Divide rice among bowls. Arrange fish and toppings artistically on top. Serve with soy sauce, wasabi, and pickled ginger.

   💡 Season sushi rice with rice vinegar mixture while still warm for proper texture.

5. 5

   Cook sushi rice according to package, season with rice vinegar, sugar, and salt. Let cool slightly. Divide among bowls. Arrange sashimi-grade fish, cucumber, avocado, edamame, and pickled ginger on top. Add nori strips, sprinkle sesame seeds. Serve with soy sauce, wasabi, and pickled radish on the side.

   💡 The rice temperature matters - warm rice absorbs flavors better than cold. Arrange ingredients artfully for visual impact.