Ingredients
Scale
- 8 ounces fresh sushi-grade salmon
- 2 cups cooked sushi rice
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sriracha sauce
- 1 avocado, diced
- 1 green onion, sliced
- 1 tablespoon sesame seeds
- Seaweed salad (optional)
Instructions
- Rinse sushi rice until water runs clear, then cook according to package instructions.
- Cut fresh salmon into small cubes using a sharp knife.
- Mix soy sauce, sesame oil, and sriracha in a bowl; adjust spice to taste.
- Assemble the bowl with rice, salmon, sauce, avocado, green onions, and sesame seeds.
Notes
- Use the freshest salmon for the best flavor.
- Adjust the spiciness by varying the amount of sriracha.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: No-Cook, Cook
- Cuisine: Japanese
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg