200g sushi rice (we sometimes use black rice too which is super tasty!)
3 tbsp rice vinegar
1.5 tsp sugar
0.5 tsp salt
225g sushi-grade salmon fillet (click here to check out this article on where to get sushi-grade fish)
2tbsp soy sauce
2 tbsp lemon juice
Half an avocado – thinly sliced
Half a cucumber – thinly sliced
2 tbsp pickled ginger
Spring onion – thinly sliced
1 Carrot – thinly grated
0.5 tsp toasted sesame seeds
0.5 tsp black sesame seeds
Add the rice to a fine mesh strainer and submerge in a bowl filled with water. Shake the rice a few times to remove excess starch.
Put the rice to a medium pot and add 240ml of water. Cover the pot and bring to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and simmer for 10 minutes. Remove the pan from the heat and let stand for 15 minutes. Fluff the rice with a fork & transfer to a large bowl
Mix together the rice vinegar, sugar, and salt and pour over the rice while still hot. Gently fold the rice to mix well. Cover and set aside until ready to assemble the bowl.
Using a very sharp knife, gently slice the salmon fillet into 1cm cubes.
Put the salmon in a bowl and season with the soy sauce and lemon juice.
Now to assemble your bowl! Place a few spoonfuls of rice into a medium bowl Top the rice with the seasoned salmon, avocado, cucumber, carrot, ginger, green onions, toasted sesame seeds, and black sesame seeds.
Try not to eat too quickly (it’s difficult because it’s so flippin’ delicious !! )