Ingredients
- 6 oz fresh sushi-grade salmon, thinly sliced
- 1 tbsp white miso paste
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 cups cooked sushi rice or short-grain rice
- 1/2 cucumber, thinly sliced
- 1/2 cup shredded carrots
- 1 avocado, sliced
- 2 tbsp pickled ginger
- 2 scallions, chopped
- 1 tbsp toasted sesame seeds
- Nori strips (optional)
- Wasabi or sriracha mayo (optional for topping)
Instructions
- In a bowl, whisk together miso paste, soy sauce, rice vinegar, and sesame oil until smooth.
- Slice the salmon into sashimi-style pieces and gently toss in the marinade. Chill for 10–15 minutes.
- Prepare the rice and toppings. Season warm rice with a splash of rice vinegar and a pinch of sugar, if desired.
- Divide rice into bowls and arrange marinated salmon slices, cucumber, carrots, and avocado on top.
- Garnish with scallions, sesame seeds, nori strips (if using), and a side of pickled ginger.
- Add a drizzle of wasabi or sriracha mayo if desired. Serve immediately.
Notes
- Use tuna or tofu for a variation or vegetarian option.
- Add edamame, radish, or a soft-boiled egg for extra protein and variety.
- Use cauliflower rice or salad greens for a low-carb version.
- Only use sushi-grade salmon to ensure safety when eating raw.
- Assemble bowls just before serving for the best texture and freshness.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Japanese
- Diet: Low Calorie
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 5g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 40mg
