Ingredients
Scale
- 1 cup sushi rice
- 1 1/4 cups water
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 cup diced raw fish like salmon or tuna, or tofu for a vegetarian option
- 1 small cucumber, thinly sliced
- 1 avocado, sliced
- 1/2 cup edamame
- 2 green onions, chopped
- Soy sauce or tamari, for drizzling
- Sesame seeds, for garnish
- Seaweed salad (optional)
Instructions
- Rinse the Sushi Rice:
- Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
- Cook the Rice:
- In a pot, combine the rinsed rice with water. Bring to a boil, then reduce the heat, cover, and simmer for 15 minutes. Remove from heat and let it sit for 10 minutes to finish cooking.
- Prepare the Seasoning:
- In a small bowl, mix rice vinegar, sugar, and salt until the sugar is dissolved. Gently stir this mixture into the cooked rice, ensuring the rice is evenly coated.
- Assemble the Bowl:
- In a serving bowl, layer the seasoned sushi rice as the base.
- Add diced fish or tofu, followed by cucumber slices, avocado slices, edamame, and green onions.
- Final Touches:
- Drizzle soy sauce or tamari generously over the top.
- Sprinkle with sesame seeds for added texture and flavor.
- Add seaweed salad if desired for an extra touch of oceanic flavor.
Nutrition
- Serving Size: One Normal Portion
- Calories: 450
- Fat: 15g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 20g