Salmon Sushi Rice Bowl

Serves 1
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Directions

  1. 1Chop the cucumber.
  2. 2Chop the cucumber.
  3. 3Chop the cucumber.
  4. 4Add the chopped cucumber into a container.
  5. 5Add the chopped cucumber into a container.
  6. 6Add the chopped cucumber into a container.
  7. 7Shred the carrot into the container.
  8. 8Shred the carrot into the container.
  9. 9Shred the carrot into the container.
  10. 10Add the diced bell pepper into the container.
  11. 11Add the diced bell pepper into the container.
  12. 12Add the diced bell pepper into the container.
  13. 13Add the diced avocado into the container.
  14. 14Add the diced avocado into the container.
  15. 15Add the diced avocado into the container.
  16. 16Add the cubed mango into the container.
  17. 17Add the cubed mango into the container.
  18. 18Add the cubed mango into the container.
  19. 19Add the green onions into the container.
  20. 20Add the green onions into the container.
  21. 21Add the green onions into the container.
  22. 22Add the edamame beans into the container.
  23. 23Add the edamame beans into the container.
  24. 24Add the edamame beans into the container.
  25. 25Cut the sushi grade salmon sashimi into small cubes.
  26. 26Cut the sushi grade salmon sashimi into small cubes.
  27. 27Cut the sushi grade salmon sashimi into small cubes.
  28. 28Add the cubed sushi grade salmon sashimi into the container.
  29. 29Add the cubed sushi grade salmon sashimi into the container.
  30. 30Add the cubed sushi grade salmon sashimi into the container.
  31. 31Add the Kewpie mayo, the Sriracha, the honey, the rice wine vinegar and the sesame oil into the container.
  32. 32Add the Kewpie mayo, the Sriracha, the honey, the rice wine vinegar and the sesame oil into the container.
  33. 33Add the Kewpie mayo, the Sriracha, the honey, the rice wine vinegar and the sesame oil into the container.
  34. 34Shake the container.
  35. 35Shake the container.
  36. 36Shake the container.
  37. 37Pour the mixture over a bed of cooked jasmine rice.
  38. 38Pour the mixture over a bed of cooked jasmine rice.
  39. 39Pour the mixture over a bed of cooked jasmine rice.
  40. 40Add furikake.
  41. 41Add furikake.
  42. 42Add furikake.
  43. 43Serve with seaweed.
  44. 44Serve with seaweed.
  45. 45Serve with seaweed.

Ingredients

  • 1 cucumber
  • 1 cucumber
  • 1 cucumber
  • 1 carrot
  • 1 carrot
  • 1 carrot
  • 1 bell pepper
  • 1 bell pepper
  • 1 bell pepper
  • 1 avocado
  • 1 avocado
  • 1 avocado
  • 1 mango
  • 1 mango
  • 1 mango
  • 1 green onions
  • 1 green onions
  • 1 green onions
  • 1 cup edamame beans
  • 1 cup edamame beans
  • 1 cup edamame beans
  • 1 sushi grade salmon sashimi
  • 1 sushi grade salmon sashimi
  • 1 sushi grade salmon sashimi
  • 1 Kewpie mayo
  • 1 Kewpie mayo
  • 1 Kewpie mayo
  • 1 Sriracha
  • 1 Sriracha
  • 1 Sriracha
  • 1 honey
  • 1 honey
  • 1 honey
  • 1 rice wine vinegar
  • 1 rice wine vinegar
  • 1 rice wine vinegar
  • 1 sesame oil
  • 1 sesame oil
  • 1 sesame oil
  • 1 cooked jasmine rice
  • 1 cooked jasmine rice
  • 1 cooked jasmine rice
  • 1 furikake
  • 1 furikake
  • 1 furikake
  • 1 seaweed
  • 1 seaweed
  • 1 seaweed

Equipment

knifecutting boardgrater

Tips

  • Use sushi grade salmon, that is properly prepared to eat raw.
  • Don't use regular salmon that you find at your local grocery store, you will get sick.