Sushi-grade salmon marinated in soy sauce, wasabi, and brown sugar tops short-grain sushi rice flavored with seasoned rice vinegar and salt. From there, the mélange reaches perfection with colorful additions, from cucumbers and avocado to watermelon radishes and pickled ginger.
Salmon Rice Bowl with Spicy Mayonnaise
Makes 8 servings
Ingredients
- 2 cups short-grain sushi rice
- 2½ cups water
- ½ cup seasoned rice vinegar
- 1 teaspoon kosher salt
- ⅓ cup soy sauce
- 1 teaspoon wasabi
- 1 teaspoon firmly packed light brown sugar
- 2 pounds sushi-grade salmon, cut into ½-inch cubes
- Sliced green onion, to serve
- Shredded cucumber, to serve
- Sliced avocado, to serve
- Sliced watermelon radish, to serve
- Sliced red radish, to serve
- Spicy microgreens, to serve
- Pickled ginger, to serve
- Spicy Mayonnaise (recipe follows)
Instructions
- Rinse rice until water runs clear. Place in a heavy-bottomed saucepan, and add 2½ cups water. Bring to a boil over medium-high heat. Reduce to a simmer, cover, and cook until water is absorbed, about 20 minutes. Remove from heat and let stand for 10 minutes.
- In a large bowl, combine vinegar and salt. Add rice and stir until well combined.
- In a medium bowl, combine soy sauce, wasabi, and brown sugar. Add salmon and stir to coat. Cover and refrigerate for 15 minutes.
- Divide rice among serving bowls; top, as desired, with salmon mixture, green onion, cucumber, avocado, watermelon radish, red radish, microgreens, and pickled ginger. Serve with Spicy Mayonnaise.
Spicy Mayonnaise
Makes ½ cup
Ingredients
- ⅓ cup mayonnaise
- 1 tablespoon Sriracha sauce
- 1 tablespoon rice vinegar
Instructions
- In a small bowl, combine mayonnaise, Sriracha, and vinegar, stirring until well combined.
