# Components:
→ Fish & Marinade
01 - 400 g sushi-grade salmon fillet, skinless, cut into 1.5 cm cubes
02 - 3 tbsp soy sauce (use tamari for gluten-free)
03 - 1 tbsp sesame oil
04 - 1 tbsp rice vinegar
05 - 1 tsp honey or maple syrup
06 - 1 tsp freshly grated ginger
07 - 1 small garlic clove, minced
08 - 1 tsp toasted sesame seeds
→ Base & Toppings
09 - 2 cups cooked sushi rice (or jasmine or brown rice), cooled
10 - 1 cup shelled edamame, cooked
11 - 1 large ripe avocado, diced
12 - 1 medium cucumber, diced
13 - 1 cup shredded red cabbage
14 - 2 medium carrots, julienned
15 - 2 green onions, thinly sliced
16 - 1 tbsp black or white sesame seeds
17 - Nori sheets or seaweed snacks, sliced, for garnish (optional)
→ Optional Extras
18 - Pickled ginger
19 - Sriracha or spicy mayo
# Directions:
01 - In a medium bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, ginger, garlic, and sesame seeds.
02 - Gently add in the cubed salmon, toss to coat, cover, and marinate in the fridge for 10–15 minutes.
03 - Prepare the rice according to package instructions. Fluff and keep warm or cooled, as preferred.
04 - Cook and drain the edamame, dice the avocado and cucumber, julienne the carrots, slice the green onions, and shred the cabbage.
05 - Divide the rice among 4 bowls. Arrange salmon, edamame, avocado, cucumber, carrots, and red cabbage on top in sections.
06 - Drizzle with extra marinade, and garnish with sesame seeds, nori, and green onions. Serve immediately with optional pickled ginger and spicy mayo.
