A colorful bowl with rice, crunchy veggies, savory nori strips, and a creamy spicy mayo drizzle.
# What You'll Need:
→ Rice
01 - 1 cup sushi rice
02 - 1.25 cups water
03 - 2 tablespoons rice vinegar
04 - 1 tablespoon sugar
05 - 0.5 teaspoon salt
→ Vegetables and Toppings
06 - 1 small cucumber, julienned
07 - 1 small carrot, julienned
08 - 1 avocado, sliced
09 - 1 scallion, thinly sliced
10 - 2 sheets nori, cut into thin strips
11 - 2 tablespoons pickled ginger
12 - 0.5 cup edamame, shelled and cooked
13 - 4 ounces sushi-grade fish such as salmon or tuna, cubed
→ Spicy Mayo
14 - 3 tablespoons mayonnaise
15 - 1 tablespoon Sriracha
16 - 1 teaspoon lime juice
→ Garnishes
17 - 1 tablespoon toasted sesame seeds
18 - Soy sauce or tamari for serving
# How to Make It:
01 - Rinse sushi rice under cold water until water runs clear. Combine rice and water in a saucepan. Bring to a boil, then cover and reduce heat to low. Cook for 15 minutes, then remove from heat and let stand covered for 10 minutes.
02 - In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice. Let the rice cool to room temperature.
03 - In a bowl, whisk together mayonnaise, Sriracha, and lime juice until smooth and well combined.
04 - Julienne cucumber and carrot, slice avocado and scallion, cut nori into strips, and cook edamame if using.
05 - Divide seasoned sushi rice between two bowls. Arrange cucumber, carrot, avocado, scallion, nori strips, pickled ginger, edamame, and sushi-grade fish over the rice.
06 - Drizzle spicy mayo over each bowl and sprinkle with toasted sesame seeds. Serve immediately with soy sauce or tamari on the side.
