Salmon and Avocado Sushi Bowl Recipe

• 2 cups sushi rice
• 2 1/2 cups water
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• 1 teaspoon salt
• 1/2 pound fresh salmon, thinly sliced
• 1 large avocado, sliced
• 1 cucumber, julienned
• 1/4 cup soy sauce
• 2 tablespoons sesame seeds
• 2 sheets nori, thinly sliced
• Optional: pickled ginger, wasabi, and additional soy sauce for serving

1. Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and ensures the rice is fluffy.
2. In a medium pot, combine the rinsed rice and water. Bring to a boil over high heat, then reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the water is absorbed and the rice is tender.
3. While the rice cooks, mix the rice vinegar, sugar, and salt in a small bowl until the sugar dissolves.
4. Once the rice is done, transfer it to a large bowl and gently fold in the vinegar mixture. Let the rice cool to room temperature.
5. Prepare the toppings: thinly slice the fresh salmon, cucumber, and avocado.
6. Divide the sushi rice among four bowls.
7. Top each bowl with slices of salmon, avocado, and cucumber. Drizzle with soy sauce and sprinkle with sesame seeds and nori strips.
8. Serve with optional pickled ginger, wasabi, and additional soy sauce on the side.

• If you’re new to sushi rice, be patient with the rinsing process; it’s crucial for the perfect texture.
• For added flavor, marinate the salmon in a mixture of soy sauce and a bit of honey before slicing.

Storage Instructions:

• Store any leftovers in an airtight container in the fridge for up to 24 hours. Note that the texture of the rice and avocado may change slightly.

Ingredient Substitutions:

• Swap out the salmon for cooked shrimp or tofu for a different but equally delicious take.
• Use tamari instead of soy sauce for a gluten-free option.

Pairings:

• Complement this bowl with a light miso soup or a refreshing cucumber salad.
• Serve with a glass of chilled green tea or a mild sake.