Ingredients

Check off ingredients as you go

Serves 2

For the sushi rice see base recipe

• 100g (½ cup) short-grain sushi rice
• 3 tbsp rice vinegar
• 1 tbsp sugar
• ½ tsp salt

For the topping

• 1 fresh salmon fillet
• 1 ripe avocado
• ½ cucumber
• a few nori seaweed sheets, thinly sliced (optional)
• a handful of sesame seeds (white and/or black)
• 1 tsp Sriracha sauce (or red pepper flakes)
• 3 tbsp ponzu sauce (or substitute soy sauce)
• a bit of lemon juice
• 3 sprigs fresh cilantro, chopped
• a few pickled ginger petals

If you change the number of serving, consider adjusting cooking times!

🍣 🥢 For more sushi ideas, check out my article on sushi variations.

Preparing the Sushi Rice

Quick reminder: whatever amount of rice you make, keep the classic ratio in mind - 1 volume of rice to 1.3 volumes of water. If using cups, that’s 1 cup rice to 1⅓ cups water.

1. Rinse the rice thoroughly until water runs clear (at least 4 times). In a saucepan, combine rice and water, cover and bring to a boil. Stir once, then reduce to medium heat and cook for 12 minutes. Turn off heat without opening the lid and let rest 10 minutes.

2. While the rice rests, combine rice vinegar, sugar, and salt in a small saucepan. Bring to a boil to dissolve everything.

3. Transfer rice to a bowl and pour the still-hot vinegar over it, mixing gently to season the rice. Let cool to room temperature (never in the fridge), covering with a kitchen towel so it doesn’t dry out.

Preparing the Toppings

4. Meanwhile, slice the avocado and squeeze a bit of lemon juice over it to prevent browning. Thinly slice the cucumber into rounds.

5. Cut the salmon into slices about 0.5cm (¼ inch) thick and place in a bowl with the Sriracha and ponzu sauce.

Assembling the Rice Bowl

6. In a bowl, add the rice and gently press down with the back of a spoon. Arrange the avocado, salmon, cucumber, and pickled ginger attractively as you like. Sprinkle with sesame seeds, sliced nori, and cilantro.

For another popular version, I recommend my salmon avocado rice bowl or the sushi cake.

Tips and Time Management

• You can make the same recipe with tuna.
• To serve the bowls unmolded, I recommend using a presentation ring or lining the bottom of the bowl with plastic wrap - it will be very easy to unmold.